Go Back

Bounty Protein Cups

No-bake Bounty Protein Cups with a rich chocolate oat and date base topped with a thick coconut cream filling. These creamy two-layer cups are naturally sweet, protein-packed, and the perfect healthier chocolate coconut treat 🥥🍫
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword bounty protein cups, bounty protein cups no bake, bounty protein cups recipe, chocolate coconut protein cups, clean eating dessert or snack, no bake bounty inspired protein cups
Servings 8

Ingredients

Chocolate Oat Base

  • 1 cup soft dates, (if dry, soak 10 minutes in warm water and drain)
  • 3/4 cup rolled oats
  • 2 tablespoons cocoa powder
  • 1 scoop chocolate or vanilla protein powder
  • 2 tablespoons almond butter or peanut butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1-2 tablespoons water if needed

Coconut Cream Filling

  • 1 13.5 oz coconut cream, full fat (solid part only) *see note below
  • 1/2 cup desiccated coconut
  • 1 scoop vanilla protein powder
  • 1-2 tablespoons maple syrup or honey
  • 1/2 teaspoon vanilla extract

Optional Toppings

  • Coconut flakes
  • Dark chocolate drizzle
  • Pinch flaky sea salt

Instructions

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these cups to allow coconut cream to separate.
    Line a muffin tray with 8 paper liners or use a silicon muffin pan.. 

Chocolate Oat Base

  • Add dates to a food processor and blend until sticky. Add oats, cocoa powder, protein powder, nut butter, vanilla, and salt. Blend until a thick dough forms. Add a little water if needed.
    Divide mixture between muffin cups and press firmly into the base of each cup. Use the back of a spoon to compact evenly.

Coconut Cream 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.
    In a bowl, combine hardened coconut cream, shredded coconut, protein powder, maple syrup and vanilla. Mix until thick and creamy.
    Spoon the coconut mixture over each chocolate base and smooth the tops.
    Sprinkle with coconut flakes or drizzle with melted chocolate if desired.
    Refrigerate for 2–3 hours or freeze for 45 minutes until firm.
    Remove from moulds and enjoy chilled.
    Store in an airtight container in the fridge for up to 5 days or freezer for up to 2 months.
    Best enjoyed chilled for that perfect creamy coconut texture.
Print Recipe