Healthy Homemade Chocolate Cups

Healthy chocolate cups, without refined sugar and dairy!

A Healthy Treat: Homemade Chocolate Cups

These healthy homemade chocolate cups provide the perfect excuse to play Martha Stewart for a day. Need a show-stopping dessert? End dinner with these gorgeous chocolate cups filled with ice cream and then just casually mention, “How do you like the edible serving dishes? I just threw them together this afternoon.”

But let’s get real. Although the concept of a hand-crafted chocolate cup seems pretentious, these cute treats are easy enough for to make a fun family dessert.

Healthy chocolate cups, without refined sugar and dairy!

Nourishing coconut oil provides a rich and silky base for these chocolate cups. This metabolism-boosting fat boasts a myriad of health benefits and I like to use it wherever possible. Raw honey or pure maple syrup adds natural sweetness.

In keeping with our dairy, nut, egg and sugar free theme, I filled these cups with my Easy Banana Chai Ice Cream and sprinkled on some shredded coconut.

Gorgeous and delicious. ‘Nuff said.

banana chai ice cream in homemade chocolate cups

Healthy Homemade Chocolate Cups

Ingredients

Instructions

  1. If you are using the cocoa powder/honey/coconut oil: In a small saucepan, whisk together all ingredients over low heat until smooth. Remove from the heat and let sit at room temperature until slightly thickened. The texture should be like a thick glaze consistency. It may be necessary to put it in the fridge for a few moments. But keep an eye on it, because it will harden very quickly in the fridge.
  2. If you are using chocolate chips: Melt the chocolate chips over very low heat, stirring with a spatula. Heat until just melted and don't over heat. It is now ready to use for the next step.
  3. Line a muffin dish with about 5 liners. Using a pastry brush, coat the cupcake liners with the chocolate mixture. It should be thick enough to be fully opaque. Thicker is better. It may help to do one coat, let that sit, and then do another coating of chocolate.
  4. This is sounding complicated, but it is very intuitive and simple. Trust me.
  5. Stick in the fridge or freezer until hardened. Carefully peel away the cupcake liners. If you are making these for guests, make extra because you will have the inevitable breakage.
  6. Add your favorite filling and serve! Keep these in the fridge/freezer--they will get melty if left at room temperature for too long.
http://empoweredsustenance.com/healthy-homemadechocolate-cups/

Cute and healthy chocolate cups, made with coconut oil, cocoa powder and honey.

What would you use as a filling for these fun chocolate cups? 

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Comments

  1. says

    Your ratio looks yummy. I tried a different chocolate recipe that had a much higher portion of coconut oil, and although it was healthy, it was a little overwhelming. I look forward to giving these a try.

    • says

      Coconut oil is sometimes an acquired taste, but my family members who aren’t big fans of coconut oil enjoyed these. I hope you do, too!

  2. BrandiLynn says

    I might would mix pomegranate syrup with some seedy or nut butter and put that in there and *maybe* put a “lid” on it with pomegranate syrup mixed with coconut manna!

    Looks delish!

    • says

      Thanks a lot BrandiLynn, now my mouth is watering all over my keyboard. If I wasn’t in my pajamas right now I would hop to the store to get some pomegranate juice or pomegranate syrup!

  3. Claudia says

    I’m looking forward to trying these. Thinking of using balloons to dip into the chocolate to make little cups. Might be a little more expeditious .

  4. says

    There is never any kind of nutrition info with your recipes, I am diabetic and need to know how many carbs, sugars, and calories, is there any way to figure it out? Thanks for all the wonderful recipes, can’t wait to make some…

  5. Yvonne says

    Thank you for the recipe! I am going to fill these little beauties with strawberries and then top them with Coconut Whipped Cream for Easter.

  6. Maile says

    for the person that said they don’t like the flavor of coconut oil … I know what you mean. However, if you purchase the Refined coconut oil, it doesn’t have the smell/taste of coconuts. I have tried it and that makes it so much better. I still make some recipes with the regular (only because I can get a huge tub of it at CostCo) as the smell/flavor doesn’t show through the food. But I also buy a small jar of the refined for those specific recipes that won’t cover the coconut smell/taste. Hope this helps.

    I hope to try this recipe soon … my kids don’t care much for using only cocoa powder, so we do a cocoa/carob blend and they enjoy it. It has a mocha-like flavor. Raw honey is great, but depending on the recipe or your personal preference, pure maple syrup is better. I’ve found it to be less sweet, more flavor – jmo. Thanks for sharing.

  7. hannah says

    did anyone else have trouble peeling the paper cups off the chocolate? especially through the ridges? mine don’t seem to want to come off. they’ve been in the fridge and the freezer but still stuck.

  8. hannah says

    did anyone have trouble peeling the cupcake liners from the chocolate. i put them in the refrigerator but they didn’t harden completely so put them in the freezer. i tentatively tried to peel back the paper and it seems pretty stuck. any ideas how to remove it without ruining the shape?

  9. says

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  10. Abby says

    Can you eat these straight from the freezer, or will they be too hard? I was thinking of filling them with ice cream or a cheesecake filling ahead of time for company, and would like to know if I could just pull from the freezer and serve

  11. Pat B says

    Question. The ice cream in the photo with chocolate cup looks white and the banana ice cream is beige color. What is the difference? Thanks…

    • says

      Oh, you caught my secret! I actually didn’t use the chai-flavored banana ice cream for the picture, I just used plain banana ice cream (a.k.a just blended frozen bananas without the spices and nut butter). You can use either, but I think the chai ice cream tastes better.

  12. says

    Hi! I could have sworn I’ve visited this web site before but after looking at some of the articles I realized it’s new to me.
    Nonetheless, I’m certainly delighted I found it and I’ll be bookmarking it and checking back frequently!

    • says

      I know that chocolate isn’t allowed on the Specific Carb Diet. Did I say otherwise? Dr. Natasha says it is okay on the full GAPS Diet.

  13. Heather says

    These look delicious, Lauren! I’m wondering if you’ve tried using coconut nectar in place of the honey/maple syrup and, if so, would the amount would be the same? I prefer to use it as a low-glycemic alternative whenever possible.

  14. Nicole says

    These look awesome! Just started Gluten Free Diet after years of IBS, chronic fatigue and a long list of other autoimmune issues. I just purchased silicone liners, and wonder if they would come out okay that way. Never tried it, but will, especially the banana chai dessert. SO happy I found your site, and that God continues to heal you.

  15. Joelle says

    HI…Has anyone run across a recipe for chocolate that is dairy and refined sugar free that hardens and does not have to be kept in the fridge or freezer?

  16. says

    how do you get the paper off with out the chocolate melting in your hands??? and the paper is hard to get off.. whats the secret???
    please. I was going to make a nice white chocolate clustered and take it to my friends for dessert but its not working very well

    thanks

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