No-Bake Coconut Cups: Easy Vegan & GF Treats

Indulge in these delightful No-Bake and Coconut Cups, a perfect blend of rich chocolate and creamy coconut. These treats are not only easy to make but also incredibly delicious, making them a must-try for any dessert lover.

I first discovered the magic of No-Bake and Coconut Cups during a summer vacation. The combination of chocolate and coconut reminded me of my favorite childhood treats, and I knew I had to recreate them at home. Now, they’re a staple in my kitchen, especially when I need a quick and satisfying dessert.

Get ready to embark on a culinary adventure with these No-Bake and Coconut Cups. They’re simple, delicious, and perfect for any occasion.

What to Expect

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  • Time: Approximately 1 hour (including freezing time)
  • Difficulty: Easy

Before You Begin

Before you start, make sure you have all the ingredients measured and ready. Using a kitchen scale for accurate measurements is highly recommended. Also, ensure your muffin pan is ready, preferably a silicone mold for easy removal.

Ingredients You’ll Need

Step-by-Step Guide

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   • Process the ingredients for the chocolate layer in your food processor for about 10 seconds or until the mixture is crumbly and slightly sticky.
   
   
   
   
   • Transfer the dough to a muffin pan (I recommend using a silicone mold) and press it down firmly.
   
   
   
   
   • Blend all the ingredients for the coconut layer in your blender for some seconds. You can also use a food processor as I did.
   
   
   
   
   • Spoon the filling onto the chocolate layer and slightly press it down.
   
   
   
   
   • Put the pan in the freezer for at least one hour to set.
   
   
   • Store the coconut cups in the fridge (for up to 5-6 days) or in the freezer (for up to 2 months). Let them thaw for about 20 to 30 minutes before serving.

Pointers for Perfection & How to Store

For the best results, make sure to press the chocolate layer firmly into the muffin pan. This will help the layers stay together when you remove them. Also, if you’re using dates, soaking them in warm water for a few minutes can make them easier to blend.

For more delicious ideas, check out this Gluten Free Coconut Cake recipe.

No-Bake Coconut Cups

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• Author: Helen Lois
• Total Time: 50
• Yield: 12 cups 1x
• Diet: Gluten Free

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Description

These No-Bake Coconut Cups are the ultimate easy vegan and gluten-free treat. Reminiscent of a famous candy bar but made with wholesome ingredients, they feature a creamy, sweet coconut center sandwiched between layers of rich dark chocolate. With only 5 simple ingredients and zero baking required, they are perfect for a quick healthy dessert or an energy-boosting snack.

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Ingredients

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— The Chocolate Layers —

1 ½ cups dairy-free dark chocolate chips (or chopped chocolate bar)

1 tablespoon coconut oil (to smoothen the chocolate)

— The Coconut Filling —

1 ½ cups unsweetened shredded coconut (finely shredded is best)

⅓ cup full-fat coconut milk (canned, use the thick white cream)

3 tablespoons pure maple syrup (or agave nectar)

1 teaspoon pure vanilla extract

Pinch of sea salt

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Instructions

1. Prepare Muffin Tin: Line a standard muffin tin with 10–12 paper liners (or use silicone muffin cups for easier removal).

2. Melt Chocolate Base: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely smooth and glossy.

3. Create Base Layer: Spoon about 1 teaspoon of the melted chocolate into the bottom of each muffin liner. Tilt the tin slightly to coat the bottom evenly. Place the tin in the freezer for 10 minutes to set. (Keep the remaining melted chocolate warm).

4. Make Coconut Filling: While the base sets, mix the shredded coconut, coconut milk, maple syrup, vanilla, and salt in a medium bowl. Stir well until the mixture is sticky and holds together when pressed.

5. Add Filling: Remove the tin from the freezer. Scoop about 1 tablespoon of the coconut mixture into each cup. Use the back of a spoon or your fingers to press it down firmly and flatten it into a smooth disk over the chocolate base.

6. Top Layer: Pour the remaining melted chocolate over the coconut layer, smoothing it out to the edges to seal in the filling.

7. Set: Place the tin back in the fridge for at least 20–30 minutes, or until the chocolate is completely hard.

8. Serve: Remove the paper liners and enjoy! These are best served chilled for that perfect ‘snap’.

Notes

Coconut Milk: Use canned full-fat coconut milk. If the milk has separated, scoop out the thick white cream from the top for the richest filling.

Shredded Coconut: Ensure you use ‘unsweetened’ coconut to control the sugar level. If you only have desiccated coconut (very fine), you may need slightly more milk to bind it.

Storage: Because coconut oil melts at warm temperatures, store these cups in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to a month.

Mini Version: You can use a mini-muffin tin to make bite-sized versions; this recipe will yield approx. 20-24 minis.

• Prep Time: 20
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 12
• Sodium: 30
• Fat: 14
• Saturated Fat: 10
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 16
• Fiber: 3
• Protein: 2
• Cholesterol: 0

Your Burning Questions Answered!

Dig In & Enjoy!

These No-Bake and Coconut Cups are a delightful treat that combines the richness of chocolate with the creaminess of coconut. They’re perfect for any occasion and are sure to impress your friends and family. Enjoy!

For more delicious ideas, follow me on Pinterest.