Chocolate & Coconut Cream Cups
If you are looking for an indulgent dessert with only 6 ingredients, try these chocolate coconut cream cups. Half brownie, half cheesecake, it's a combination you didn't know you needed!
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. 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.
Nutrition
Calories: 344kcalCarbohydrates: 30.1gProtein: 6.2gFat: 22.5gSaturated Fat: 10.5gFiber: 5g
Tried this recipe?Let us know how it was!