Chocolate Coconut Cream Cups
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!
Ingredients
Ingredients for the filling:
- 1 cup cashews soaked (140g)
- ¾ 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
- To start, soak your cashews (for the filling) in boiling water and set aside for 20 mins whilst you make the base.
- For the base, add the ingredients to a food processor and blend together then press down equal amounts into a silicone muffin tray (or cupcake cases) then refrigerate. If your dates are a bit hard try adding a tbsp of water as you blend.
- For the filling, drain the cashews and blend with the other filling ingredients. Top the bases with the filling and put in the freezer for a couple of hours to set
- Once set, drizzle with dark 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.