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Strawberry Coconut Shortcake Protein Cups

These healthy snack cups start with a delicious wholefood base, which is covered with a fluffy strawberry ice-cream like filling and then encased in a creamy, crunchy white chocolate coating. Not only are they gluten-free,and refined sugar-free, they are SO easy to make and come together in less than 15 minutes – the perfect anytime snack or dessert!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword cashew strawberry protein cups no bake, chocolate strawberry protein cups, clean eating dessert or snack, strawberry coconut shortcake protein cups, strawberry protein cups no bake
Servings 12

Ingredients

Shortcake Base

  • 1 cup almond flour (almonds blended to a flour)
  • 1/2 cup cashew butter or almond butter
  • 1/2 cup desiccated coconut
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract

Creamy Cashew Coconut Filling

  • 1 cup cashews, soaked 3+ hours and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1/4 cup protein or collagen peptides powder, plain or vanilla
  • 1/2 cup freeze-dried strawberries, crushed
  • 1 teaspoon vanilla extract

White Chocolate Coating

  • 1 cup white chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Line a 12-cavity muffin tin with paper liners or use a silicon muffin pan for easy removal.
    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.

Shortcake Base

  • In a bowl, mix all ingredients together until well combined. If your dough is super sticky, add in some more almond flour and mix well. It shouldn't be dry, but shouldn't stick to your fingers!
    Divide the dough amongst the muffin tin, pressing it into the bottoms and filling them about 1/2 way full.

Creamy Cashew Coconut 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.
    Place all filling ingredients, cashews, coconut cream, coconut oil, honey, protein 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 or vanilla if you think it needs it.
    Lastly add freeze-dried strawberries and pulse a couple of times to combine. You want small chunks of the strawberries remaining to give pops of flavour so be careful not to over blend.
    Scoop the filling out dividing between the 12 muffin cups on top of the shortcake base filling them the rest of the way full.
    Freeze for 4-5 hours or overnight!

White Chocolate Coating

  • 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.
    Remove the shortcake cups and after checking they are firm and set pop out of molds.
    Working quickly, using two forks, dip one cup at a time into the bowl of melted chocolate until it is fully coated. Lift from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining cups.
    Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 
    Put the cups into the freezer for at least 15 minutes for the chocolate to set.
    *Totally Optional* I added a little crushed freeze dried strawberries on top of the melted chocolate before freezing to make them pretty!
    Store in an air-tight container in the freezer. Let thaw 3-4 minutes before eating!
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