I am super excited to share these delicious, no-bake almond and coconut cream cups with you! They start with a shortcrust base, are filled with a fluffy ice-cream like topping, and coated in a chocolate shell. Not only are they vegan, gluten-free and sugar-free, but they’re SO easy to make!
Eight simple ingredients are all you need to make these gorgeous protein-rich cups! The first time I made these, I tested them on some friends and they told me they made them like three times in a week. They literally could not be easier to make and they taste indulgent for being a more wholesome option!
A fun no bake dessert – this recipe will curb your sweet tooth cravings. Each little cup is stuffed with the best lightened up ingredients and they are seriously a match made in heaven! Oh my!
They are the top of the list of my favorite treats to keep stashed in the freezer. They are like candy but better. The almond flour, almond butter, coconut cream and protein powder provide more substance to not only satisfy your sweet tooth, but also your belly, leaving you fuller longer and without the sugar crash.
I love no bake desserts and treats. Extra points if they are higher in protein like this recipe as that makes them healthier than your average treat as they are made with wholesome REAL food ingredients. They ALSO have added protein powder it makes them more balanced than the traditional high carb recipe.
Old fashioned baked recipes always had tons of sugar, carbs and fats. The new modern way it to add protein making the recipe more balanced and healthy. Eating protein-rich foods has many health and fitness benefits, including:
Speeding recovery after exercise and/or injury.
Reducing muscle loss
Building lean muscle
Helping maintain a healthy weight
Curbing hunger
A well-balanced diet with proper ratios of macro nutrients (protein, healthy carbs and fats) provides all of the: energy you need to keep active throughout the day. nutrients you need for growth and repair, helping you to stay strong and healthy and help to prevent diet-related illness.
When you find your optimal balance and amounts of macro nutrients, you take a major step toward reaching your health goals and this balance has been improved in this recipe by the addition of healthy protein.
Your body can only absorb around 25-30 grams of protein at one time and you likely need 80-100 plus grams a day so its important to spread it over all meals and snacks throughout the day so you can meet your required amount.
Why you will love these almond coconut cream cups:
No baking required
Naturally sweetened with dates or maple syrup
Packed with plant-based protein
Made with whole food ingredients
Great for meal prep—they freeze beautifully
Allergy-friendly: dairy-free, egg-free, and gluten-free
Along with my love for all things healthy and no bake, add my current obsession – all things coconut. This recipe has a whipped coconut cream filling.
It’s rich and creamy and firms up in the freezer, creating this ice cream-like texture. Coconut cream filling is an amazing dairy-free and vegan substitute for classic Cool Whip made with much more wholesome ingredients! The recipe for the homemade version is below in notes. You can choose store bought or make your own.
If you are on the hunt for a wholesome dessert that tastes just as indulgent as it looks, these Almond & Coconut Cream Protein Cups are your new go-to treat. Think rich cookie dough, creamy “ice cream,” and a silky chocolate coating—all vegan, gluten-free, refined sugar-free, and protein-rich.
Almond & Coconut Cream Protein Cups
Ingredients
Base Crust
- 1/2 cup almond or peanut butter
- 1/2 cup almond, oat or coconut flour, as needed (you may not need to add this!)
- 1/4 cup coconut oil, melted
- 3 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
Coconut Cream Filling
- 1 cup whipped coconut cream –any store bought whipped topping works or homemade recipe below in notes.
- 2 scoops protein or collagen powder
- 1 teaspoon vanilla extract
Chocolate Coating
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- If you are going to make your own whipped coconut cream, do this first so its ready when you go to make this recipe.Place 9 muffin paper liners in a 12-hole muffin pan or use a silicon muffin pan. In a bowl, mix together the protein powder, nut butter, honey and vanilla. If your dough is super sticky, add in the almond flour and mix well. It shouldn't be dry, but shouldn't stick to your fingers!Divide the dough amongst the muffin cups, pressing it into the bottoms and filling them about 1/2 way full.
Coconut Cream Filling
- Place the whipped coconut cream into a medium sized bowl. Add the protein powder and vanilla and whip until fluffy. Then fold in the chocolate chips. Spread over the base crust layer, filling the muffin cups the rest of the way full. Freeze for 4-5hours or overnight!
Chocolate Coating
- 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.Remove cups from the freezer and remove from muffin liners.Use two forks to hold each frozen cup and one by one, dip into the melted chocolate, roll around until fully coated, then place back on the parchment lined tray.Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. Place on a parchment paper lined tray or dish and sprinkle with flaky salt if desired or any other toppings like chopped nuts.Place back in the freezer until set before moving them to an air-tight container for up to 3 months.
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
