Chocolate Coconut Cups

Well hey there, buttercups.

I’ve felt pretty light and floaty as of late, which is great except that it really just means I’ve been waiting with bated breath to watch the feeling crash and burn into a pile of me sobbing on my floor. Doing my taxes on Saturday night was of no assistance, clearly.

Anyway, the funny thing about feeling maniacally depressed on the regular is… nothing, really. But you do at least get to eat piles and piles of chocolate whensoever your heart desires.

So rather than mope, let’s talk about the greatest parts of the last couple days:


Rap Genius. I discovered this website that translates rap lyrics for out-of-touch white people such as myself (I’m white; people always ask me this) and also provides history and stories behind different lines. Coincidentally, my search engine looked like this today:

Sadly, there is not.

I made a meditation nook in my closet, which is basically like the fort I had as a kid but with the Buddha.

I’m pretty notorious for not hanging anything up on my walls because it seems like such an ordeal when I move every year. But this happened yesterday in my office and I’m pretty pleased with myself:

They’re prints of a ribcage, spine, and brain, representative of my favorite yoga cues: lead with your heart, stand tall, quiet your mind.

Other than those things I’ve been pretty much eating chocolate. How convenient for this food blog…

For the last month or so I’ve thoroughly enjoyed making chocolate out of coconut oil and the darkest cocoa powder I can find. It makes for a smooth, rich, allegedly healthy* candy bar. (*Antioxidants and healthy fats and such.)

This is similar in theory to the Healthier-ish Reese’s Cups in that it taps into the magical power of freezing coconut oil to make candy. You can top them with anything you want. I happened to use dried coconut chips and raisins, but literally anything will work. You could put potato chips in there and they’d be good.

Chocolate Coconut Cups
Prep time: 
Total time: 

Serves: 3

  • 2 tablespoons coconut oil, melted
  • 3 tablespoons unsweetened dark cocoa powder
  • dried coconut chips
  • raisins

  1. Mix cocoa powder into melted oil to make a “chocolate sauce”
  2. Pour into 3 muffin liners
  3. Top with dried coconut and assorted dried fruits of choice
  4. Freeze until solid
  5. Store in the freezer


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