Description
Creamy, chocolatey, and perfectly tropical — these coconut cups melt in your mouth without ever touching the oven.
Ingredients
Scale
- 1 cup shredded coconut
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- In a bowl, mix cocoa powder, half of the coconut oil, and 1 tbsp maple syrup until smooth — this forms the chocolate base.
- Spoon a thin layer of chocolate into silicone muffin cups and freeze for 10 minutes.
- Blend shredded coconut, remaining coconut oil, maple syrup, vanilla, and salt until creamy.
- Pour the coconut mixture over the firm chocolate layer.
- Sprinkle extra shredded coconut or toasted coconut chips on top.
- Freeze again for 20 minutes until solid.
- Pop out of molds and store in the fridge for a cool, sweet bite anytime.
Notes
- Ensure the coconut oil is melted before mixing.
- For a richer chocolate flavor, adjust the cocoa powder to taste.
- These cups can be stored in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg