Detox Chocolate Strawberry Cups

sugar free chocolate cup


Yields: 12 servings


  • 1/2 cup strawberries, hulled
  • 1 tablespoon honey or agave for vegan option
  • 1 teaspoon lemon juice
  • 1/2 cup canned coconut milk
  • 1/3 cup coconut cream, the hard part at the top (do not shake can)
  • 5 ounces dark sugar free chocolate, coarsely chopped
  • 7 strawberries, quartered
  • Fresh mint leaves


  1. Blend the strawberries with the honey and lemon juice until smooth.
  2. Then blend the coconut milk with the coconut cream until smooth. Add it to the strawberry puree, cover and refrigerate for 2 hours.
  3. Put the chocolate in a small microwave proof bowl and microwave, stirring every 10 seconds at time, until melted. Be careful not to overcook.
  4. Line a mini muffin tin with paper liners and pour a spoonful of melted chocolate in each. Rotate to coat all sides, and let harden, and peel off paper the paper liners.
  5. Fill the chocolate cups with the strawberry cream, and top with the extra strawberries and mint leaves.

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