Chocolate Coconut Cups
Coconut and chocolate - a match made in heaven! This nourishing recipe is simple, coconutty and flavourful. These little joys will surely delight you. They look beautiful and are completely guilt-free and loaded with good stuff.The main ingredient in these is the superfood - coconut. Coconut in all its forms - shredded, raw, oil, cream and butter is very healthy and if you still haven't incorporated it into your daily diet, do it! It helps in lowering bad cholesterol, improves the absorption of vitamins and minerals, has a positive effect on a blood sugar,and preserves the health of our heart. Also it strengthens the immune system and improves digestion and helps with weight loss.Coconut contains medium chain fatty acids which are easily digested and converted into energy. So these sweet coconut bites are actually like a small healthy energy bomblets. Put these babies in a container in the fridge or freezer and have them as a treat, snack, dessert or as a post workout snack.They also make the most perfect gift ever….
Ingredients
Chocolate Base
- 1 cup almonds or walnuts (or a mix)
- 1/2 cup oats, instant or quick
- 1/2 cup dates, soaked at least 30 minutes and drained
- 1/2 cup desiccated coconut
- 1/2 cup cocoa or cacao powder
Coconut Layer
- 1 cup cashews, soaked 3+ hours and drained
- 1/2 cup coconut butter, store bought or recipe below in notes
- 1 cup desiccated coconut
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
Instructions
Chocolate Base
- Use silicon muffin cups or muffin liners in a muffin pan. Makes 10-12 depending on what size you make them.Place almonds, oats and coconut into a food processer and process until broken down and crumbly. Add dates, cocoa and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your base layer.Press the base mixture into the bottoms of your mold or muffin cups evenly. Refrigerate while you prepare the filling.
Coconut Layer
- Place all filling ingredients - cashews, coconut butter, coconut, honey, coconut oil and vanilla into the food processor and process well combined but the texture is still there.Taste test and add more honey or vanilla if you think it needs it.Scoop the filling over the chilled base crust in your molds and spread evenly with a spatula or the back of a spoon. Place in fridge or freezer for at least one hour to set. Store the coconut cups in the fridge (for up to 5-6days) or in the freezer (for up to 2 months). Let them thaw for about 20 to 30 minutes before serving.
Notes
For the homemade coconut butter recipe go here: Coconut Butter
