Coco’s Collagen Coconut Butter Cups




There’s nothing sexier than sliding into some cozies, nibbling on sweets while watching chick flicks...


(Queue the song.. Alone by Heart)

I plan on Valentines Day being a day I celebrate LOVE… loving myself, my body, my life and my family while also indulging in a lil self care.  This may or may not include some sappy love story on Netflix. Although, I’m gonna toss this out there and I may be wrong but

WHERE HAVE ALL THE CHICK FLICKS GONE!? I swear they just stopped making them!

With Mark being out of town on biznnesss. It’s gonna be easy to make a batch of these glorious coconut butter cups without the fear that my sweets addicted husband and his sticky fingers will consume the whole gosh dang thing. 

Consider these cups of happiness, especially if you struggle from a bloated, gassy gut and even if it’s as serious as IBS.  Hey #GutGirlGang this ones for you! 😘

They’re low fodmap, gluten free, dairy free, even keto if you’re into that kinda thing and full of Valentines Day love!!


Coco’s Collagen Coconut Butter Cups

Prep: 40 mins
Cooking: 3 mins
Servings: 20 mini cups or 10 regular sized cups. Macros per mini cup.

Macros per serving:

P: 19  C: 6  F: 17

Goods To Get


  • 1 1/4  cup Coconut Butter

  • 2 scoops Collagen

  • Stevia or maple syrup (optional // to taste)




  1. whip up coconut butter with collagen and sweetener then set aside


  1. Add 2 inches of water to a medium saucepan and bring to a rolling simmer over medium-high heat. Then reduce heat to medium and set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").

  2. To the mixing bowl, add finely chopped cocoa butter mixture and coconut oil and let melt, stirring occasionally with a wooden spoon or whisk - about 2-3 minutes.

  3. Once melted, carefully remove bowl from heat (turn off stove) and add maple syrup. First add cacao or cocoa powder to a sifter and sift over mixture. Then use a whisk or wooden spoon to mix until smooth and thoroughly combined. At this time, add optional sea salt and vanilla if desired.

  4. Taste and adjust flavor as needed. I added about 2 Tbsp maple syrup total but it’s completely up to how sweet you prefer your chocolate.

  5. Because the chocolate is quite thin at this point, set in the refrigerator to chill, slightly thicken, and make coating the cupcake wrappers easier - about 15-20 minutes total, removing to stir/whisk occasionally. You'll know it's ready when it's more like pourable hot fudge than melted coconut oil.



  1. Use a spoon to gently push some of the chocolate up so it slightly coats the side of the silicon trays. Then set in the refrigerator or freezer to chill for 10 minutes.

  2. Once the chocolate is slightly firmer, add 1 1/2 Tbsp (~27 g) coconut butter to each. Then set back in the refrigerator or freezer to chill for 10 minutes or until the coconut butter is slightly hardened to the touch.

  3. Add remaining chocolate (~1 1/2 Tbsp each) on top of the coconut butter and use a spoon to ensure that the coconut butter is fully covered. Then set back in the refrigerator or freezer to chill for 10-15 minutes or until the cups are firm to the touch.

  4. Enjoy straight from the refrigerator or freezer. Or let set out and thaw for 10-15 minutes and enjoy at room temperature for a softer coconut butter cup just the way I like it.

  5. Store leftovers in the refrigerator up to 2 weeks or in the freezer up to 1 month.


Product Perks:

  • Say hello to 40x’s the antioxidants of blueberries. Yep 40! It’s ability to balance out free radicals that come from pollution and toxins is AMAZING! This means it’s great for combating free radical damage in your skin that causes those dreaded wrinkles.

  • Cacao is a fabulous source of not one but four scientifically proven happy chemicals – serotonin, tryptophan, tyrosine and phenylethylamine. These mood makers are called neurotransmitters and give us those feelings of happiness, wellbeing, and can even lift off clouds of depression.

  •  Cacao is the highest plant-based source of iron known to man, at a whopping 7.3mg per 100g.  This compares to beef and lamb at 2.5mg, and spinach at 3.6mg.  Note the iron in cacao is non-heme (as is all plant-based iron), so to get the maximum benefits you’ll want to combine it with some vitamin C. I love this vitamin C spray!

Thanks for visiting my space on the internet. For more gut friendly, low FODMAP recipes check out my recipe book

The Gut Refresh.

Tag me & hashtag #GUTGIRLGANG if you make my Coco’s Collagen Coconut Butter Cups and I’ll repost it!

Also, what chick flick should I slip into the lineup for Valentines Day?

See you on the world wide web…


Chanelle Cozette

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