Description
Delicious and easy-to-make no-bake vegan coconut cups with a chocolate base and creamy coconut layer.
Ingredients
Scale
- 1 cup (120 g) pitted dates
- ½ cup (50 g) almonds (or walnuts)
- 2 tbsp cocoa powder
- Pinch of salt
- 1 cup (80 g) unsweetened shredded coconut
- ¼ cup (60 ml) melted coconut oil
- 2 tbsp maple syrup (or agave syrup)
- 1 tsp vanilla extract
- Optional Toppings: Coconut flakes, Crushed almonds, Shaved dark chocolate
Instructions
- In a food processor, blend dates, almonds, cocoa powder, and salt until the mixture sticks together when pressed.
- Press the mixture evenly into the bottoms of a silicone muffin tin or lined cupcake molds.
- Place in the freezer for 10 minutes to firm up.
- In the same processor (no need to clean it), blend shredded coconut, melted coconut oil, maple syrup, and vanilla until creamy and slightly sticky.
- Spoon the coconut mixture over the chocolate base and smooth the tops.
- Freeze for 30–45 minutes or until firm.
- Pop out of molds and store in an airtight container in the fridge or freezer.
- Top with coconut shavings or nuts before serving for extra crunch.
Notes
- Ensure the dates are pitted for easy blending.
- Feel free to substitute almonds with walnuts if preferred.
- Adjust sweetness by adding more or less maple syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg