Chocolate Cream Cups
Healthy Chocolate Cream Cups are easy to make and bursting with flavor, using good-for-you ingredients. The perfect portion-controlled treat!Creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).Rich, creamy, mini cheesecakes and a snap to make! No baking needed.These chocolate cream cups are a mix between a cupcake and cheesecake. A delicious sweet treat that makes a great handheld dessert for parties, brunch, or as an afternoon snack!They are as cute as they are delicious. Individual little cheesecakes made in a muffin tin with a classic cookie nutty base and a rich creamy, cashew, chocolate-y filling.They really are the perfect bite sized healthy dessert. Guaranteed to satisfy your after dinner cravings in no time.Great for a special occasion, these delicious little bites are a real crowd pleaser. They are sure to be a hit and you will be asked for the recipe.
Servings 12
Ingredients
Base Crust
- 1 cup almonds, pecans or walnuts or a mix
- 1/2 cup dates, soaked at least 30 minutes and drained
- 1/2 cup desiccated coconut
- 1 tablespoon cocoa or cacao powder
Chocolate Filling
- 2 cups cashews, soaked 3+ hours and drained
- 1 13.5 oz coconut cream, full fat (solid part only *see note below
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup cocoa or cacao powder
- 1 teaspoon vanilla extract
Toppings Suggestion
- Whipped coconut cream - recipe below in notes
- Chopped nuts or fruit
Instructions
Base Crust
- 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.Use a 12 cup muffin pan and to remove the cupcakes easily, cut 4x1-inch strips of parchment paper and place those in the bottom of each cup. Press the crust mixture on top of these. Then when the cupcakes are done setting in the freezer you can pull on the parchment tabs to lift the cheesecakes out.Or you can use paper muffin cup liners or an 8 x 8”baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the slices out easier for cutting.Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates and cocoa powder 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 cupcake base.Press up to 2 tablespoons of the mixture into each cup of the muffin pan or spread out evenly in your pan or dish if using. Refrigerate while you prepare the filling.
Chocolate 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.Place all filling ingredients, cashews, coconut cream, honey, coconut oil, cocoa and vanilla extract into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape down the sides if necessary and continue to blend until very smooth. Taste test and add more cocoa, honey or vanilla if you think it needs it.Pour the filling over the chilled crust (or muffin cups) and spread evenly with a spatula or the back of a spoon. Once each muffin cup has been filled, freeze the cupcakes for an hour or two, or until they become solid. Remove by pulling the exposed ends of the parchment paper or pop out of mold.If freezing overnight, unmould and let sit on the counter for about 10 minutes before serving so the little cupcakes are not too hard.Add toppings of choice before serving.
Notes
For the delicious homemade whipped coconut cream recipe go here: Whipped Coconut Cream
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
