If you are looking for something to make in advance, that you can store in the freezer and bring out when needed, then these chocolate & coconut cream cups are just the thing!
They are a cross between a brownie and a cheesecake. The base is a no-bake chocolate brownie and the topping is thick, creamy and delicious and made with cashews and coconut cream.
Why you’ll love this recipe:
✔️They are great for preparing ahead
✔️They are gluten-free and dairy-free
✔️Only 6 ingredients
✔️They are made with whole foods.
What ingredients are needed to make chocolate & coconut cream cups:
- Nuts
- Coconut cream
- Cacao powder
- Maple syrup
- Coconut oil
- Medjool dates
Try them for yourself and let me know in the comments what you think.
Storage & shelf life
For best results store in the freezer.
They can be stored in the freezer for up to 3 months.
You can eat them frozen, however, for a softer texture take out the freezer at least 30 mins before needed. If you want them very soft take out for at least an hour.
Recipe Tips:
- Which nuts: You can use any nuts in the base (I used a mixture of pecans and cashews).
- Texture: blend the filling until all the cashews have broken down. This will ensure it has a wonderful soft and creamy texture.
- Use a silicone cupcake tray ad they will come out very easily once frozen.
- For the coconut cream you can buy cans of just cream or use the thick creamy part at the top of the coconut milk can.
Chocolate & Coconut Cream Cups
Equipment
Ingredients
Ingredient for the base:
- 1 cup unsalted nuts (140g)
- 6 soft medjool dates pitted
- 2 tbsp cacao powder
Ingredients for the filling:
- 1 cup raw cashews (140g)
- ¾ cup coconut cream (180ml)
- 2-3 tbsp maple syrup
- 2 tbsp coconut oil melted
- 2 tbsp cacao powder
Toppings:
- 3-4 chunks of dark chocolate
- Handful of chopped nuts
Instructions
- To start, soak your cashews (for the filling) in boiling water. Set aside for 20 mins whilst you make the base.
- For the base, add the ingredients to a food processor and blend together. Press down equal amounts into a silicone muffin tray (or cupcake cases) and refrigerate. If your dates are a bit hard, try adding a tbsp of water as you blend.
- For the filling, drain the cashews and blend with the other filling ingredients. Top the bases with the filling. Place in the freezer for a couple of hours to set
- Once set, melt the dark chocolate and drizzle each cup with the chocolate and some chopped nuts.
Notes
- You can eat them frozen but if you prefer a softer texture take out the freezer at least 30 mins before needed. If you want them very soft take out for at least an hour.
- For the coconut cream you can buy cans of just cream or use the thick creamy part at the top of the coconut milk can.
- You can use any nuts you like in the base. I have used a mixture of pecans and cashews but use your favourites here.
- They’ll last for up to 3 months in the freezer.
These are delicious! Easy to make and just the right amount of ingredients to fill a 6 hole silicone muffin pan.
Hi Jen, so glad you like them! And thanks for taking the time to let me know.
Why the color of the filing when I made them is not the same is in the photo
Sorry I have no idea! The recipe as written should give you the colours in the photos. You can also see the same colours on the video on instagram if that’s helpful.