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Chocolate & Coconut Cream Protein Cups

These dreamy Chocolate & Coconut Cream Protein Cups feature three irresistible layers! A rich chocolate nut and date base, creamy coconut, chocolatey, cashew protein filling, and a smooth melted chocolate topping sprinkled with chopped nuts. No bake, naturally sweetened with dates, and made with simple, nourishing ingredients. Makes 6 delicious little cups - perfect for a homemade treat whenever your chocolate craving strikes! 🍫🥥
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword c;lean eating snack or dessert, chocolate coconut cream protein cup recipe, chocolate coconut cream protein cups, chocolate coconut protein cups, chocolate coconut protein cups no bake
Servings 6

Ingredients

Chocolate Nut Base

  • 1 cup almonds or mixed nuts
  • 1/2 cup (6-8) soft Medjool dates, pitted
  • 2 tablespoons cocoa powder
  • Pinch of sea salt

Coconut Cashew Protein Filling

  • 1 cup cashews, soaked in hot water for 20–30 minutes and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/3 cup vanilla protein powder
  • 2 tablespoons cocoa powder
  • 1 tablespoon maple syrup ,optional
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or water, as needed

Chocolate Topping

  • 1/2 cup dark chocolate chips or chopped dark chocolate
  • 1 teaspoon coconut oil
  • 2 tablespoons 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.
    Line a six-hole muffin tray with paper liners, or use silicone muffin cups.
    Add the nuts, dates, cocoa powder and salt to a food processor. Blend until the mixture is finely chopped and holds together when pressed.
    Divide the mixture evenly between the six cups. Press firmly into the bottom to create a compact base.

Coconut Cashew Protein 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. (I give it to my dogs, they love it!)
    Drain the soaked cashews well. Add them to a blender with the coconut cream, protein powder, cocoa powder, vanilla and maple syrup, if using. Blend until smooth and creamy.
    Add milk or water a little at a time if needed to help the mixture blend. Avoid adding too much liquid, as the filling should remain thick.
    Spoon the coconut cashew filling over each base and smooth the tops.

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.
    Spoon melted chocolate over the filling and sprinkle with chopped nuts.
    Refrigerate for at least 2 hours, or until firm. Remove from the liners and enjoy!
    Storage: Keep in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Allow frozen cups to soften for a few minutes before eating.
    Blended Bites Tip: For the creamiest filling, use a high-speed blender and scrape down the sides as needed. If your dates are firm, soak them in warm water for 10 minutes and drain before blending.
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