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Vegan Coconut Cups Recipe

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4.4 from 59 reviews

These Vegan Coconut Cups are a delicious and healthy no-bake treat combining a rich chocolate base with a creamy coconut topping. Perfect for a guilt-free dessert or snack, they are naturally sweetened with dates and maple syrup and made entirely with plant-based ingredients. Easy to prepare and set in the freezer, they offer a refreshing and indulgent bite ideal for satisfying sweet cravings while keeping things wholesome.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Chocolate Layer

  • 13 medium dates (Deglet Noor)
  • 5 tbsp shredded unsweetened coconut
  • 4 tbsp cocoa powder
  • 3/4 tbsp maple syrup (or any other liquid sweetener)

Coconut Layer

  • 1 cup shredded unsweetened coconut
  • 2/3 cup coconut yogurt
  • 3 tbsp maple syrup (or any other liquid sweetener)
  • 2 tbsp coconut oil (melted)

Instructions

  1. Prepare Ingredients: Gather all ingredients and, if possible, weigh them with a kitchen scale for accuracy. This ensures the best texture and flavor balance in your coconut cups.
  2. Make the Chocolate Layer: Place the dates, 5 tbsp shredded unsweetened coconut, cocoa powder, and maple syrup into a food processor. Process for about 10 seconds until the mixture becomes crumbly and slightly sticky. This mixture forms the chocolate base for the cups.
  3. Form the Base: Transfer the chocolate dough into a muffin pan, preferably silicone molds for easy release. Press down firmly to create an even layer in each cup.
  4. Prepare the Coconut Layer: In a blender or food processor, combine 1 cup shredded unsweetened coconut, coconut yogurt, maple syrup, and melted coconut oil. Blend until smooth and well combined to create the creamy coconut topping.
  5. Assemble the Cups: Spoon the coconut layer over the chocolate base in each muffin mold. Lightly press the coconut filling down to adhere properly to the base.
  6. Set and Store: Place the filled muffin pan in the freezer for at least one hour to allow the cups to set firmly. Store finished cups in the refrigerator for up to 5-6 days or in the freezer for up to 2 months. Before serving, let them thaw for 20 to 30 minutes for the best texture.

Notes

  • Use Deglet Noor dates for natural sweetness and sticky texture; if unavailable, Medjool dates can be a good substitute but adjust quantity as Medjools are larger and sweeter.
  • Measure ingredients by weight using a kitchen scale for precision—this helps achieve consistent texture and taste.
  • To keep these cups fully vegan, ensure the coconut yogurt is plant-based and unsweetened.
  • Silicone muffin molds are recommended for ease in removing the cups without damaging their shape.
  • These cups are best stored frozen or refrigerated and should be thawed before eating for optimal flavor and texture.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan

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