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 that is gluten free and the topping is thick, creamy and delicious and made with cashews and coconut cream.
They are quick to make and then you freeze them and take them out about 30 minutes before you want to serve.
The texture is soft and creamy, and they really are a delicious whole food dessert.
They only have 6 main ingredients which are:
- Nuts
- Coconut cream
- Cacao powder
- Maple syrup
- Coconut oil
- Medjool dates
If you want to be a bit more indulgent you can drizzle over some chocolate and add a few more nuts to the top of each one, but this is optional.
Try them for yourself and let me know in the comments what you think.
Recipe Tips:
- You can use any nuts you like in the base. I have used a mixture of pecans and cashews but use your favourites here.
- For the filling, try and use cashews as when they are soaked and blended, they have a wonderful soft and creamy texture.
- They taste best when left out of the freezer for 20-30 minutes before eating.
- They’ll last for up to 3 months in the freezer.
Chocolate & Coconut Cream Cups
Ingredients
Ingredient for the base:
- 1 cup unsalted nuts (140g)
- 6 large 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 melted coconut oil
- 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 and set aside for 20 mins whilst you make the base.
- For the base, add the ingredients to a food processor and blend together, then 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 and put 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.
- The nutritional information doesn’t include the optional drizzle of dark chocolate or the additional nuts.
- You can use any nuts you like in the base. I have used a mixture of pecans and cashews but use your favourites here.
- For the filling try and use cashews as when they are soaked and blended they have a wonderful soft and creamy texture.
- They’ll last for up to 3 months in the freezer.
0 Comments