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Chocolate Coconut Cashew Protein Cups

This recipe has three delicious layers of yumminess – a nutty, oaty, chocolate-y crust, a middle creamy cashew, coconut layer topped with a chocolate layer. Can be whipped up quickly and tastes rich and decadent (but is actually loaded with protein and healthy fats). And it’s a no-bake dessert or healthy snack! Sounds like a win-win and it is!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword cashew coconut protein bites, chocolate coconut cashew protein bites, chocolate coconut cashew protein cups no bake, clean eating dessert or snack, no bake chocolate coconut cashew protein cups
Servings 12

Ingredients

Base Crust

  • 1 cup almonds or walnuts
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup rolled oats
  • 1/4 cup cocoa powder

Cashew Coconut Layer

  • 1 cup cashews, soaked 3+ hours and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/2 cup desiccated coconut
  • 1/4 cup protein or collagen peptides powder
  • 1/4 cup honey or maple syrup

Chocolate Topping

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • 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.
    Line a 12-count cupcake pan with paper cupcake liners. Or use a silicon muffin pan for easy removal.

Base Crust

  • Combine all crust ingredients in a food processor. Pulse until a sticky crust mixture forms. Press the crust into the bottom of each cupcake liner.

Cashew Coconut Layer

  • 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.
    Combine hardened coconut cream, cashews, coconut and honey in a food processor and process until smooth and creamy. Add a spoon of the cashew mixture over each crust. Simple divide the mixture up between the muffin cups. Melt the chocolate topping next.

Chocolate Topping

  • 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.
    Once melted pour over the cashew coconut layer and spread out with a spatula or back of a spoon.
    Place in the fridge or freezer for a few minutes to set the chocolate.
    Store in fridge for up to1 week or freezer for up to 3 months.
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