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Almond & Coconut Cream Protein Cups

No-bake almond & coconut cream protein cups start with a nutty shortcrust base, a creamy coconutty vanilla filling, and are coated in chocolate. A fantastic protein-rich dessert or snack to satisfy that sweet tooth. No bake and ready in 10 minutes! Nothing not to like here!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword almond & coconut cream protein cups, almond coconut protein bites, clean eating dessert or snack, coconut cream protein delights, protein no bake coconut cups
Servings 9

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.
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