Paleo Vegan Chocolate Strawberry Cups - Gluten Free
These creamy layered chocolate cups feature rich cocoa shells filled with sweet coconut butter and freeze-dried strawberry powder. Perfect for anyone following paleo, vegan, or gluten-free diets without sacrificing indulgence. The combination of coconut oil and cocoa creates a smooth chocolate base while crushed freeze-dried strawberries add natural fruit flavor and a beautiful pink swirl. Great for parties, meal prep, or whenever you need a guilt-free treat that satisfies chocolate cravings.
Ingredients
- ½ cup coconut oil, melted
- ½ cup cocoa powder
- 3 tablespoons maple syrup, to taste
- ½ cup coconut butter, meltedalmond butter1:1nut-free concerns
different flavor profile
- ½ cup freeze-dried strawberries, crushed into a powder, reserve a few whole to garnishfreeze-dried raspberries1:1flavor variation
similar texture and sweetness
Instructions
- 1
Line mini muffin tin with small cupcake liners or use peanut butter cup mold
- 2
Whisk together melted coconut oil, cocoa powder, and 3 tablespoons maple syrup in liquid measuring cup
- 3
Taste mixture and add more maple syrup if desired
- 4
Pour small amount of chocolate mixture into bottom of each liner until thinly covered, using no more than half the mixture
- 5
Place liners in refrigerator for about 10 minutes to harden
- 6
Stir together melted coconut butter and freeze dried strawberries
- 7
Add tablespoon of melted coconut oil if mixture seems too thick
- 8
Place about 1/2 teaspoon of coconut butter mixture over hardened chocolate
- 9
Pour remaining chocolate mixture over coconut butter to cover completely
- 10
Warm remaining chocolate in microwave for 10-15 seconds if it becomes too thick
- 11
Garnish with sprinkles or more freeze dried strawberries
- 12
Return to refrigerator to harden completely
Tips
Warm chocolate mixture in microwave briefly if it thickens during assembly to maintain smooth pouring consistency.
Use silicone molds for easiest removal, or ensure paper liners are completely chilled before removing.
Crush freeze-dried strawberries in food processor or sealed bag with rolling pin for consistent powder texture.
Good to Know
Cool room temperature or refrigerator in warm climate
Make up to 1 week ahead, store covered in refrigerator
Serve chilled or at room temperature
Common Mistakes
Use only half chocolate mixture for bottom layer to avoid running out for top coating.
Ensure bottom layer is fully hardened before adding filling to prevent mixing.
Keep remaining chocolate warm during assembly to maintain pourability.
Substitutions
Nut-Free Alternatives
General Alternatives
similar texture and sweetness
FAQ
Can I use regular coconut oil instead of melted?
Yes, but you'll need to melt it first. Solid coconut oil won't mix properly with the cocoa powder to create a smooth chocolate base.
What if I don't have freeze-dried strawberries?
You can substitute with freeze-dried raspberries or other berries. Fresh or frozen fruit won't work as they contain too much moisture for this recipe.
How long do these keep in the refrigerator?
These chocolate cups will keep for up to one week when stored covered in the refrigerator. They're best enjoyed within 3-4 days for optimal texture.