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Chocolate Coconut Cream Protein Cups

If you are looking for an indulgent dessert, which has only 6 ingredients, that can be prepared in advance then try these chocolate coconut cream cups. Half brownie, half cheesecake, it's a combination you didn't know you needed! Great as dessert but equally as good for an anytime snack.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate coconut cream protein cups, chocolate coconut protein bites, chocolate cream protein cups, clean eating dessert or snack, coconut chocolate protein snack bites
Servings 8

Ingredients

Base Crust

  • 1 cup almonds or walnuts
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 2 tablespoons cocoa powder

Cashew Cream Filling

  • 1 cup cashews, soaked 3+ hours and drained
  • 1 13.5 oz can coconut cream, fullfat (solid part only) *see note below
  • 2-3 tablespoons honey or maple syrup
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract

Topping

  • 1/2 cup dark chocolate chips
  • 1 teaspoon coconut oil
  • Handful chopped nuts

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.
    In a 12-hole muffin pan line 8 muffin wells with paper liners or use a silicon muffin pan.
    Place almonds into a food processer and process until broken down and crumbly. Add dates, coconut 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 variance and different sized “bits” in your base crust.
    Press down equal amounts into the 8 cupcake paper liners or silicone muffin tray and refrigerate.

Cashew Cream Filling

  • Open chilled can and scoop out the hardened 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 powder and vanilla 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 the sides and continue to blend until very smooth. Taste test add more honey, cocoa powder or vanilla if you think it needs it.
    Scoop 1-2 tablespoons of the filling over the chilled crusts and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator while you melt the chocolate topping.  

Chocolate Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 15 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, use a spoon to drizzle each cup with the chocolate and some chopped nuts.
    Notes: You can eat them frozen but if you prefer a softer texture take out the freezer at least 30 mins before needed. If you want them very soft take out for at least an hour.
    They will last for up to 3 months in the freezer.
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