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I've fallen head over heels for these scrumptious vegan coconut cups whenever my sweet tooth kicks in but I still want something healthy. The mix of deep chocolate flavor and silky coconut makes these little dessert bites totally satisfying without any processed sugar.
I first whipped these treats up during a blazing hot summer when turning on the oven seemed like torture. Now my family begs for them at every get-together, and even friends who aren't vegan keep asking me how to make them.
Ingredients
- Dates: Give natural sweetness and work as the perfect binder for the chocolate portion
- Shredded unsweetened coconut: Brings amazing texture and pairs with the top coconut layer
- Cocoa powder: Creates that intense chocolate taste with zero dairy
- Maple syrup: Boosts sweetness while keeping everything free of refined sugar
- Shredded unsweetened coconut: Makes up the foundation of this dreamy layer with real coconut taste
- Coconut yogurt: Adds a creamy, slightly tart element that cuts through the sweetness
- Maple syrup: Provides just enough natural sweetness to work with the chocolate
- Coconut oil: Lets the coconut layer firm up nicely in the fridge for that perfect bite
Step-by-Step Instructions
- Process Chocolate Ingredients:
- Throw dates, coconut, cocoa powder, and maple syrup into your food processor and give it about 10 seconds of pulsing. You'll want a crumbly mix that sticks when you squeeze it. If it feels too dry, add a tiny bit of water.
- Create the Chocolate Base:
- Spoon the chocolate mixture into a silicone muffin pan, spreading it evenly across 8 cups. Press down hard with a spoon or your fingers to make a solid layer at the bottom of each cup. The harder you pack it, the better your treats will stay together.
- Blend Coconut Layer:
- Mix all coconut layer stuff in your blender or food processor. Blend just until it comes together, around 5-10 seconds. You want a smooth but slightly textured mix from the coconut bits. Don't overdo the blending or the coconut oil might separate.
- Assemble the Cups:
- Spoon the coconut mixture over each chocolate bottom, making sure each cup gets an equal amount. Lightly press down and smooth the tops with a spoon. Try to make both layers about the same thickness for the best taste combo.
- Freeze Until Set:
- Stick the muffin pan in the freezer for at least an hour until the cups feel completely solid. This helps the coconut oil harden and keeps everything nicely together.
- Serve and Enjoy:
- Take them out of the freezer and let them sit for 20-30 minutes before eating. This softens them just enough for that perfect creamy texture.
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Maple syrup really makes this recipe shine. I tried using honey once before going vegan, and it just wasn't as good. Quality maple syrup has these deep amber notes that really bring out the flavors in both the chocolate and coconut parts in a way that makes these cups extra special.
Storage Tips
Keep these coconut cups in a sealed container in your fridge for up to 6 days if you want them to stay fresh. They'll have a softer, creamier bite this way. If you need them to last longer, put them in the freezer in a freezer-safe container with parchment paper between the layers so they don't stick together. Let frozen cups thaw about 20-30 minutes before you eat them for the best taste and texture.
Ingredient Substitutions
Can't find dates? Try dried figs or dried apricots in the chocolate part, though they'll taste a bit different. Any plant yogurt works instead of coconut yogurt, like almond, cashew, or soy types. Just make sure it's unsweetened and pretty thick. If you don't want to use coconut oil, cacao butter works to help everything set, but it will change the flavor a little.
Serving Suggestions
These coconut cups look amazing on a plate with some fresh berries and mint for a pop of color. Want to fancy them up? Drizzle a bit of melted dark chocolate on top right before serving. They go great with a hot cup of herbal tea or, for something more indulgent, a small glass of coconut milk latte. In summer, serve them a little more frozen for a cool treat that won't melt away in hot weather.
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Frequently Asked Questions
- → Is it okay to swap Medjool dates with Deglet Noor dates?
Yes, that's totally fine! Just stick to the 100-gram measurement since Medjool dates are bigger, so you'll need fewer of them compared to Deglet Noor dates.
- → Can I pick a different yogurt for this?
Sure thing. You can go for any dairy-free yogurt or even cashew cream, though the taste and texture might change a little. Coconut yogurt is the best fit for the intended flavor.
- → How do I store these cups?
Keep the cups in the fridge for up to 5 or 6 days. If you'd like them to last longer, pop them in the freezer for up to 2 months. Just give them 20-30 minutes to thaw before enjoying.
- → Can I make this dessert without any sugar?
Yes, you can make it sugar-free by swapping the sweetener for options like stevia or monk fruit syrup that suit your needs.
- → What equipment is needed to make them?
You'll need a food processor to prep the chocolate layer, a blender or another food processor for the coconut layer, and a silicone muffin mold for shaping the cups.