No-Bake Coconut Cups (Print Version)
# Ingredients:
→ Chocolate Layer
01 -
30 g unsweetened shredded coconut
02 -
100 g Deglet Noor dates
03 -
15 g maple syrup or any liquid sweetener
04 -
24 g cocoa powder
→ Coconut Layer
05 -
60 g maple syrup or another liquid sweetener
06 -
160 g coconut yogurt or a dairy-free version
07 -
90 g unsweetened shredded coconut
08 -
28 g coconut oil (melted)
# Instructions:
01 -
Blend everything for the chocolate layer in a food processor for roughly 10 seconds. It should feel a bit sticky and crumbly. Squish it firmly into a mold or muffin tray.
02 -
Toss the coconut layer ingredients into a blender or processor and blend briefly. Spread this over the chocolate base and gently press it down.
03 -
Pop the tray in the freezer and leave it for at least an hour. Store your coconut treats in the fridge for about 5-6 days, or freeze for up to 2 months. Let them thaw for 20-30 minutes before eating.
# Notes:
01 -
If you don’t have Deglet Noor dates, you can swap them with an equal weight (100 g) of Medjool dates, which are larger. Any plant-based yogurt or cashew cream can replace coconut yogurt.