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.
Ingredients
— 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
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