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Strawberry Coconut Chocolate Cups Recipe

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4 from 68 reviews

Delicious and naturally sweet Strawberry Coconut Chocolate Cups made with creamy coconut butter, dehydrated strawberry powder, and rich semi-sweet vegan chocolate. These no-bake treats are perfect for a healthy dessert or snack, combining fruity and chocolate flavors with a touch of sea salt for balance.

  • Total Time: 20 minutes
  • Yield: 16 servings

Ingredients

Strawberry Coconut Mixture

  • 1 (8 oz) package unsweetened shredded coconut or coconut chips
  • 2 1/2 cups dehydrated strawberry slices, plus a few more for topping
  • 3 tablespoons pure maple syrup
  • 2 tablespoons almond milk

Chocolate Coating

  • 10 ounces semi sweet vegan chocolate chips or chunks
  • 1 teaspoon coconut oil
  • Sea salt, for topping

Instructions

  1. Make Coconut Butter: Add the shredded coconut or coconut chips to a food processor or blender and blend continuously for about 5-7 minutes, stopping occasionally to scrape down the sides, until a creamy coconut butter with a mostly smooth but slightly grainy texture forms.
  2. Create Strawberry Powder: Place the dehydrated strawberry slices in a blender and blend until a fine powder is formed; this will take just a short time.
  3. Combine Strawberry Mixture: Transfer the strawberry powder to the coconut butter in the food processor, add maple syrup and almond milk, and blend until all ingredients are fully combined and smooth. Chill the mixture in the refrigerator for 5-10 minutes to firm up slightly.
  4. Melt Chocolate: In a microwave-safe bowl or using a double boiler, melt the vegan semi-sweet chocolate with the coconut oil. If using a microwave, heat in 30-second intervals stirring between each, until the chocolate is mostly melted, then stir until completely smooth and glossy.
  5. Assemble Cups: Line a muffin tin with paper or silicone liners. Spoon about 1 teaspoon of melted chocolate into each liner, spreading it to cover the entire bottom. Take a small handful of the chilled strawberry-coconut mixture and form it into a small disk, placing it on top of the chocolate layer. Spoon 1-2 teaspoons of melted chocolate over the strawberry disk, completely covering the top and sides of the disk.
  6. Finish and Chill: Sprinkle each chocolate cup with a pinch of sea salt or crushed dehydrated strawberries for garnish. Place the assembled tray in the freezer for 30 minutes or until fully set. For best texture and flavor, allow the cups to sit at room temperature for about 10 minutes before serving.

Notes

  • Use a high-quality vegan chocolate to ensure the best flavor and texture.
  • If you do not have dehydrated strawberries, you can dry fresh strawberries in an oven on low heat and then blend.
  • Microwaving chocolate in short bursts prevents it from burning or seizing.
  • The strawberry coconut mixture will be easier to handle if chilled before forming disks.
  • These cups should be stored in the freezer and enjoyed within one week for optimal freshness.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://allyumcooks.com/strawberry-coconut-chocolate-cups-recipe/