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Chocolate Coconut Cups: A Deliciously Easy Recipe for Sweet Treats

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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

  1. 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.
  2. If adding nuts, fold them into the coconut mixture for added crunch and flavor.
  3. Taste the mixture and adjust sweetness with more honey or maple syrup if desired.
  4. In a microwave-safe bowl, add the dark chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth. Avoid overheating.
  5. Let the melted chocolate cool slightly while preparing the molds.
  6. Line a muffin tin with paper liners or silicone molds.
  7. Add about 1 tablespoon of the coconut mixture into each muffin cup, pressing down firmly to create a solid base.
  8. 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.
  9. Repeat until all coconut mixture and chocolate are used. Optionally, sprinkle extra shredded coconut or chopped nuts on top before the chocolate sets.
  10. 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.
  11. Carefully remove the cups from the muffin tin. Peel away paper liners or push from the bottom of silicone molds.
  12. 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.

Find it online: https://mmmflavors.com/chocolate-coconut-cups/