Three delicious layers, one irresistible little treat! These Chocolate & Coconut Cream Protein Cups combine a rich chocolate date-and-nut base, a creamy coconut, chocolatey, cashew protein filling, and a silky chocolate topping finished with chopped nuts.
They are rich, chocolatey, wonderfully creamy and completely no bake. And because this recipe makes just six cups, it is perfect for preparing a small batch when you are craving something indulgent without making a whole tray of treats.
At Blended Bites, I love recipes that taste like dessert while bringing together nourishing ingredients. These little cups are a beautiful example of Addition Eating – adding goodness to the foods you love, rather than focusing on what you need to take away.
Three Layers Of Deliciousness
The magic of these protein cups is in the contrast between the layers. The bottom layer is soft, rich and slightly chewy, with nuts, dates and cocoa powder creating a chocolate brownie-style base. The middle layer is smooth and creamy, made with cashew nuts, coconut cream and protein powder. Finally, a layer of melted chocolate adds that satisfying snap, with chopped nuts providing a little crunch.
Every bite brings together chocolate, coconut and creamy cashew flavour. They may look like something you would find in a fancy dessert shop, but they are surprisingly simple to make at home.
A Chocolate Nut And Date Base
The bottom layer starts with nuts, dates and cocoa powder. Nuts provide a delicious nutty flavour and contribute healthy fats, fibre and some protein. Dates bring natural sweetness and help bind the ingredients together, creating a soft base without needing butter, flour or refined sugar. Cocoa powder gives the layer its deep chocolate flavour, making it taste a little like a rich brownie.
Simply blend everything together until the mixture holds when pressed between your fingers. Then divide it between six silicone muffin cups or paper-lined muffin cases and press firmly into the bottom. This layer gives the cups a satisfying foundation for the creamy filling.
Creamy Coconut Cashew Protein Filling
The middle layer is where these cups become extra special. Cashew nuts have a naturally mild flavour and creamy texture when blended. Combined with coconut cream, they create a smooth, luscious filling that feels wonderfully indulgent.
Protein powder adds a protein boost and helps give the filling structure. Vanilla protein powder works particularly well, complementing the cashews and coconut, while unflavoured protein powder lets the natural flavours shine.
For the smoothest filling, soak the cashews in hot water before blending. This softens them and makes them easier to turn into a creamy mixture. Coconut cream adds richness and a gentle coconut flavour. Use the thick portion of a chilled can if you want a firmer, creamier filling. The result is a delicious middle layer that balances beautifully with the chocolate base and topping.
The Chocolate Topping
A layer of melted chocolate brings everything together. Dark chocolate provides a rich finish and balances the sweetness of the dates and creamy filling. A sprinkle of chopped nuts adds texture and makes each cup look beautiful. You can use almonds, cashews, hazelnuts or whatever nuts you have on hand. A little toasted coconut would also be delicious. For a slightly salted chocolate finish, add a tiny pinch of flaky sea salt before the chocolate sets.
Why Make Your Own Protein Treats?
Homemade treats give you control over the ingredients. You choose the nuts, dates, protein powder and chocolate. There is no need for a long list of unnecessary extras, and you can adjust the sweetness and flavours to suit your preferences.
Making your own can also be more economical than buying individual packaged protein treats, particularly when you prepare a batch and store them in the freezer. These cups are also wonderfully versatile. Try using different nuts in the base, adding a little orange zest to the chocolate layer, or choosing chocolate protein powder for an even richer flavour.
A Little Treat To Keep On Hand
These Chocolate & Coconut Cream Protein Cups are perfect for an afternoon snack, a little after-dinner dessert or a sweet treat alongside your coffee. Because they are rich and satisfying, one cup can be a lovely little indulgence. Keep them refrigerated for a creamy texture, or freeze them for a firmer, almost ice-cream-like treat.
At Blended Bites, the goal is simple: make food that tastes delicious and brings something nourishing to the table. These cups combine nuts, dates, coconut cream and protein powder in a way that feels indulgent without being complicated.
Three layers. Six little cups. Plenty of chocolatey, coconutty goodness. 🍫
If you enjoy the combination of chocolate and coconut here are some more delicious, protein-rich recipes to explore:
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Chocolate & Coconut Cream Protein Cups
Ingredients
Chocolate Nut Base
- 1 cup almonds or mixed nuts
- 1/2 cup (6-8) soft Medjool dates, pitted
- 2 tablespoons cocoa powder
- Pinch of sea salt
Coconut Cashew Protein Filling
- 1 cup cashews, soaked in hot water for 20–30 minutes and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/3 cup vanilla protein powder
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup ,optional
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or water, as needed
Chocolate Topping
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1 teaspoon coconut oil
- 2 tablespoons chopped nuts
Instructions
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line a six-hole muffin tray with paper liners, or use silicone muffin cups.Add the nuts, dates, cocoa powder and salt to a food processor. Blend until the mixture is finely chopped and holds together when pressed.Divide the mixture evenly between the six cups. Press firmly into the bottom to create a compact base.
Coconut Cashew Protein Filling
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard. (I give it to my dogs, they love it!)Drain the soaked cashews well. Add them to a blender with the coconut cream, protein powder, cocoa powder, vanilla and maple syrup, if using. Blend until smooth and creamy.Add milk or water a little at a time if needed to help the mixture blend. Avoid adding too much liquid, as the filling should remain thick.Spoon the coconut cashew filling over each base and smooth the tops.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Spoon melted chocolate over the filling and sprinkle with chopped nuts.Refrigerate for at least 2 hours, or until firm. Remove from the liners and enjoy!Storage: Keep in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Allow frozen cups to soften for a few minutes before eating.Blended Bites Tip: For the creamiest filling, use a high-speed blender and scrape down the sides as needed. If your dates are firm, soak them in warm water for 10 minutes and drain before blending.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
