Chocolate Coconut Cream Cups

Sometimes, we all need a little treat to brighten up our day, don’t we? I remember the first time I made these Chocolate Coconut Cream Cups. It was a rainy afternoon, and I wanted to surprise my best friend, who had been going through a tough time. I wanted something easy yet indulgent, something that would make her smile. These little cups of joy were the perfect answer! They are a cross between a brownie and a cheesecake, and the best part? No baking required!

The base is a no-bake chocolate brownie, rich and fudgy. The topping? Oh, it’s a dream—thick, creamy, and absolutely delicious, made with cashews and coconut cream. These cups are perfect for planning in advance because you can freeze them and just take them out about 30 minutes before serving. They’re a lifesaver when you need something quick but impressive!

Ingredients for the Base

• 1 cup nuts (I used a mix of pecans and cashews) (140g)
• 6 large medjool dates, pitted
• 2 tbsp cacao powder

Ingredients for the Filling

• 1 cup cashews, soaked (140g)
• 3/4 cup coconut cream (the thick creamy part at the top of the coconut milk can) (180ml)
• 2-3 tbsp maple syrup
• 2 tbsp melted coconut oil
• 2 tbsp cacao powder

Topping

• Drizzle of dark chocolate
• Handful of chopped nuts

Instructions

1. To start, soak your cashews (for the filling) in boiling water and set them aside for 20 minutes while you make the base.
2. For the base, add the ingredients to a food processor and blend together. Press down equal amounts into a silicone muffin tray (or cupcake cases) and then refrigerate. If your dates are a bit hard, try adding a tablespoon of water as you blend.
3. For the filling, drain the cashews and blend with the other filling ingredients. Top the bases with the filling and put them in the freezer for a couple of hours to set.
4. Once set, drizzle with dark chocolate and some chopped nuts.

You can enjoy them frozen, but if you prefer a softer texture, take them out of the freezer at least 30 minutes before serving. For an even softer bite, take them out for at least an hour.

These delightful treats will last for up to 3 months in the freezer, so you can always have them on hand for those moments when you need a little sweetness.

Quick Facts

Servings	Total Time	Cuisine	Type of Meal
6 Cups	2 hours 30 mins	Dessert	Sweet Treat

Notes

• You can customize the nuts used in the base according to your preference.
• If you prefer a sweeter filling, add an extra tablespoon of maple syrup.

People Also Asked

• Can I use a different sweetener instead of maple syrup?
  Yes, you can substitute maple syrup with honey or agave syrup.
• What if I don’t have a food processor?
  You can try using a blender, though it might take a bit longer to achieve the right consistency.
• How do I store leftovers?
  Keep them in an airtight container in the freezer for up to 3 months.

These Chocolate Coconut Cream Cups are the perfect no-bake treat for any occasion. With a rich brownie base and a creamy coconut cashew topping, they’re sure to impress. Whether you’re making them for yourself or someone special, they’re a delightful way to add a little sweetness to your day!