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I've fallen head over heels for these scrumptious vegan coconut cups whenever I'm hankering for something sweet but don't want to stray from wholesome options. The mix of deep chocolate flavor and smooth coconut creates these amazing little dessert bites that hit the spot without any processed sugar.
I first whipped up these tasty treats during a blazing hot summer when turning on the oven wasn't an option. Now my family begs for them at practically every get-together, and even friends who aren't vegan want to know how to make them.
Ingredients
- Dates: Give natural sweetness and act as the perfect binder for the chocolate portion
- Shredded unsweetened coconut: Brings texture and works well with the coconut topping
- Cocoa powder: Offers that deep chocolate taste with no dairy needed
- Maple syrup: Boosts sweetness while staying away from refined sugars
- Shredded unsweetened coconut: Makes up the foundation of this smooth layer with genuine flavor
- Coconut yogurt: Adds a creamy zesty element that cuts through the sweetness nicely
- Maple syrup: Provides just enough natural sweetness to match the chocolate base
- Coconut oil: Lets the coconut layer firm up properly when cooled for ideal consistency
Step-by-Step Instructions
- Process Chocolate Ingredients:
- Throw dates, coconut, cocoa powder, and maple syrup into your food processor and give it about 10 seconds of pulsing. You're looking for a crumbly mix that sticks together when you squeeze it. If it's too dry, add a tiny bit of water.
- Create the Chocolate Base:
- Scoop the chocolate mixture into a silicone muffin pan, sharing it evenly across 8 cups. Press down hard with a spoon or your fingers to make a flat layer at the bottom of each cup. The harder you pack it, the better your cups will stay together.
- Blend Coconut Layer:
- Put all coconut layer stuff in your blender or food processor. Mix just until it comes together, around 5-10 seconds. You want a smooth creamy mix that still has some coconut texture. Don't overdo it or the coconut oil might separate.
- Assemble the Cups:
- Spoon the coconut mixture over each chocolate base, making sure they're all even. Lightly press down and smooth the top with a spoon. Try to make both layers about the same thickness for the best taste combo.
- Freeze Until Set:
- Stick the muffin pan in the freezer for at least an hour until the cups are totally firm. This helps the coconut oil harden and keeps everything nicely together.
- Serve and Enjoy:
- Take them out of the freezer and let them sit for 20-30 minutes before eating. This lets the cups soften a bit for the perfect creamy bite.
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Maple syrup is the real game-changer in this recipe. I tried using honey once before going vegan, and the taste wasn't nearly as rich. A good quality maple syrup brings out something special in both the chocolate and coconut parts that makes these cups truly amazing.
Storage Tips
Keep these coconut cups in a sealed container in the fridge for up to 6 days if you want them fresh. They'll stay softer and creamier this way. If you need them to last longer, put them in the freezer in a suitable container with parchment paper between layers so they don't stick together. Let frozen cups sit out for 20-30 minutes before eating to get the best texture and flavor.
Ingredient Substitutions
Can't find dates? Dried figs or dried apricots work fine in the chocolate part, though they'll taste a bit different. Any plant-based yogurt can replace coconut yogurt, like almond, cashew, or soy types. Just make sure it's unsweetened and pretty thick. If you don't want to use coconut oil, try cacao butter instead to help everything set up, but know that it will change the flavor somewhat.
Serving Suggestions
These coconut cups look great when placed on a plate with fresh berries and mint leaves for a pop of color. For a fancy touch, dribble some melted dark chocolate on top right before serving. They go really well with a hot cup of herbal tea or, if you're feeling fancy, a small glass of coconut milk latte. In summer, serve them a bit more frozen for a cool treat that doesn't melt away in hot weather.
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Frequently Asked Questions
- → Can I swap Medjool dates with Deglet Noor?
You can. Just stick to the weight (100 grams) since Medjool dates are bigger, so you'll need fewer compared to Deglet Noor dates.
- → Is it possible to use another yogurt option?
Yes! Any non-dairy yogurt or cashew cream is fine. Keep in mind the flavor and texture may shift. Coconut yogurt works best for the intended taste.
- → How do I store these cups?
Pop them into the fridge for 5-6 days or keep in the freezer for up to 2 months. Let them sit at room temp for about 20-30 minutes before you dig in.
- → Can I make this dessert without sugar?
Totally! Use a sugar-free sweetener, like stevia or monk fruit syrup, to fit your diet preferences.
- → What tools will I need to make these treats?
A food processor for the chocolate base, another processor or blender for the coconut mix, and a silicone mold to form the cups will do it.