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Chocolate Avocado Protein Cups With Coconut Topping

Rich layers of fudgy chocolate protein base, silky avocado chocolate mousse, and fluffy whipped coconut cream - all made without baking. Naturally sweetened and protein-packed, these elegant mini cups are the perfect nourishing dessert or make-ahead treat. 🍫🥥
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword avocado chocolate protein bars no bake, chocolate avocado protein cups with coconut topping, chocolate avocado protein slice coconut topping, chocolate mousse protein slice bars, clean eating dessert or snack, no bake chocolate avocado pie
Servings 8

Ingredients

Chocolate Protein Base

  • 1 cup almond flour
  • 1/2 cup chocolate or vanilla protein powder
  • 2 tablespoons cocoa powder
  • 3 tablespoons almond butter or peanut butter
  • 2-3 tablepoons maple syrup or honey
  • 2-4 tablespoons milk of choice (as needed)

Chocolate Avocado Protein Mousse

  • 1 ripe avocado
  • 1/2 cup cashews, soaked 3+ hours and drained
  • 1/2 cup chocolate protein powder
  • 1/4 cup cocoa powder
  • 3-4 tablespoons maple syrup or honey
  • 2-4 tablespoons milk of choice
  • 1/2 teaspoon vanilla extract
  • Pinch sea salt

Coconut Cream Topping

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

Optional FinishingTouches

  • Dark chocolate shavings
  • Cacao nibs
  • Fresh berries
  • Drizzle of melted dark chocolate

Instructions

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these mousse cups to allow coconut cream to separate.

Chocolate Protein Base

  • In a bowl, mix almond flour, protein powder, cocoa powder, almond butter, maple syrup, and salt. Add milk one tablespoon at a time until a soft dough forms.
    Divide the mixture up and press into the bottom of the 8 lined muffin cups.
    Place in the fridge for 20–30 minutes to firm.  

Chocolate Avocado Protein Mousse

  • Add avocado, cocoa powder, protein powder, maple syrup, milk, vanilla, and salt to a food processor. Blend until completely smooth and creamy.
    Taste and adjust sweetness if needed.
    Spoon the mousse evenly over the chilled base layer in the muffin cups.
    Return to the fridge for 30–45 minutes to set.  

Coconut Cream Topping

  • 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 chilled bowl, whip hardened coconut cream with maple syrup and vanilla until light and fluffy.
    Spoon or pipe over the mousse layer in the muffin cups.
    Refrigerate for at least 1 hour before serving for best texture.
    Store in the fridge for up to 4–5 days
    Keep chilled until ready to serve
    Can be lightly frozen for a firmer texture
    Note: Cupcake liners: I used straight and smooth-sided muffin papers to get the smooth side look, but normal cupcake papers also work.
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