Description
Enjoy these no-bake Chocolate Coconut Cups, featuring a delicious combination of rich chocolate and chewy coconut. Perfect for parties or as a healthier snack, these easy-to-make treats are sure to satisfy your sweet tooth!
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1/2 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips (dairy-free if desired)
- Optional: 1/4 cup chopped nuts (almonds, walnuts, or pecans)
Instructions
- In a large mixing bowl, combine the unsweetened shredded coconut, melted coconut oil, honey (or maple syrup), cocoa powder, vanilla extract, and sea salt. Mix until well combined; the mixture should be sticky and hold together when pressed.
- If adding nuts, fold them into the coconut mixture for added crunch and flavor.
- Taste the mixture and adjust sweetness with more honey or maple syrup if desired.
- In a microwave-safe bowl, add the dark chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth. Avoid overheating.
- Let the melted chocolate cool slightly while preparing the molds.
- Line a muffin tin with paper liners or silicone molds.
- Add about 1 tablespoon of the coconut mixture into each muffin cup, pressing down firmly to create a solid base.
- Pour a layer of melted chocolate over the coconut mixture in each cup, about 1 tablespoon per cup, ensuring it covers the coconut layer completely.
- Repeat until all coconut mixture and chocolate are used. Optionally, sprinkle extra shredded coconut or chopped nuts on top before the chocolate sets.
- Place the muffin tin in the refrigerator for at least 1 hour, or until the chocolate is set. Alternatively, freeze for 20-30 minutes, monitoring to prevent freezing solid.
- Carefully remove the cups from the muffin tin. Peel away paper liners or push from the bottom of silicone molds.
- Arrange on a serving platter or store in an airtight container in the refrigerator. Enjoy chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- For longer storage, freeze for up to 3 months, separating layers with parchment paper.
- Prep Time: 15 minutes
- Cook Time: 60 minutes