No-Bake Coconut Cups (Print Version)

# Ingredients:

→ Chocolate Base

01 - 15 g maple syrup or any liquid sweetener you prefer

02 - 24 g unsweetened cocoa powder

03 - 30 g shredded coconut without added sugar

04 - 100 g of Deglet Noor dates (or similar variety)

→ Creamy Coconut Topping

05 - 28 g coconut oil, melted

06 - 60 g maple syrup or any other sweetener in liquid form

07 - 160 g coconut yogurt or a dairy-free alternative

08 - 90 g unsweetened shredded coconut

# Instructions:

01 - Put all the chocolate layer ingredients into your food processor and pulse for about 10 seconds. The texture should be crumbly but still hold together when pressed. Firmly press this into a silicone mold or muffin tray.

02 - Throw the coconut layer mix into a blender or food processor and blend briefly. Drop spoonfuls on top of your chocolate base and gently even it out or press lightly.

03 - Place the tray in the freezer, leaving it to set for at least an hour. Keep these coconut treats in the fridge (up to 5-6 days) or in the freezer for longer storage (up to 2 months). Let them sit out for 20-30 minutes before digging in.

# Notes:

01 - You can swap Deglet Noor dates for 100 g of Medjool dates since they're bigger. Coconut yogurt can be replaced with a dairy-free yogurt or cashew cream.

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