Mandarin Coconut-Butter Cups

I know it’s been awhile since my last post – this week has just flown by, and I’m not sure where it’s gone but the weekend starts tomorrow! Yay.

I shared a few photos of different versions of this recipe this last week on instagram, and after experimenting with different ingredients and flavors, this one was the chosen winner! By myself and Cameron, that is…

These Mandarin Coconut-Butter cups are delicious little treats to have tucked away in your fridge/freezer for when you are getting a sweet craving, and you can enjoy one (or two) of these without feeling guilty after too. Win, win! They are also dairy-free, sugar-free, low-carb, and paleo approved. Sweet.

This recipe was inspired by Heather over at Sweetly Raw ~ one of my favorite dessert/food blogs ever. She’s always sharing amazing dessert recipes that are not only mouth-wateringly good, but RAW, and vegan too!!! I altered her original recipe, but you’re welcome to check it out here and see Heather’s whole post. I used a silicone muffin tray as a mould for these little sweeties, but if you have proper dessert moulds, or fancy little chocolate moulds – even better!

Here’s my recipe…

coconut buttercups

Mandarin Coconut-Butter Cups

Dietary Info: GF/DF/EF/SF/PA/V & Vegan (*see notes at end of post for dietary codes)

Makes 6 butter cups


  • 1/4 c. macadamia nuts or pine nuts
  • 4 Tbs. organic virgin coconut oil, melted (not deodorized)
  • 1 tsp. natural orange essence
  • 5 drops sweet leaf stevia vanilla creme
  • zest of one baby mandarin + 2 Tbs. juice
  • 2 Tbs. shredded coconut flakes
  • (optional: a macadamia nut to put in the middle of each butter-cup after pouring them in moulds)


  1. Place nuts and melted coconut oil in food processor and pulse/grind until smooth.
  2. Add orange essence, stevia and mandarin zest and juice and pulse a few times to mix.
  3. In a silicone muffin tray or mold of choice, sprinkle shredded coconut flakes on the bottom of six muffin cups.
  4. Using a tablespoon, measure the creamy zesty coconut mixture evenly on top of the shredded coconut. Should be approx 1/4-1/2″ thick and about 2.5″ wide and makes 6 butter-cups. (optional: press a whole macadamia nut in the middle of each mold before placing in freezer to harden. I didn’t do this in the photos above, but I added these in the last batch, and it was a pretty little touch, and nice crunch in the middle too!)
  5. Place muffin tray (or mould) in fridge or freezer for 10-20 minutes, or until solid. Enjoy!

Special Dietary Needs:

  • Gluten Free/Grain Free = GF
  • Dairy Free = DF
  • Egg Free = EF
  • Nut Free = NF
  • Sugar Free = SF
  • Paleo Approved = PA
  • Vegetarian = V
  • Low Carb = LC

The above codes for specific dietary requirements will be found under each recipe title


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