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This delectable vegan coconut cups recipe has become my go-to treat when I'm craving something sweet but want to keep things wholesome. The combination of rich chocolate and creamy coconut creates perfect little dessert cups that satisfy without any refined sugar.
These delightful treats first came about during a summer heatwave when I couldn't bear to turn on the oven. My family now requests them for nearly every gathering, and even my non-vegan friends ask for the recipe.
Ingredients
- Dates: Provide natural sweetness and help bind the chocolate layer together perfectly
- Shredded unsweetened coconut: Adds texture and complements the coconut layer above
- Cocoa powder: Delivers that rich chocolate flavor without any dairy
- Maple syrup: Enhances the sweetness while keeping the recipe refined sugar-free
- Shredded unsweetened coconut: Forms the base of this creamy layer with authentic flavor
- Coconut yogurt: Creates a smooth tangy element that balances the sweetness beautifully
- Maple syrup: Adds just the right amount of natural sweetness to complement the chocolate
- Coconut oil: Helps the coconut layer set properly when chilled for the perfect texture
Step-by-Step Instructions
- Process Chocolate Ingredients:
- Add dates, coconut, cocoa powder, and maple syrup to your food processor and pulse for about 10 seconds. You want a crumbly mixture that holds together when pressed between your fingers. If it seems too dry, add a tiny splash of water.
- Create the Chocolate Base:
- Transfer the chocolate mixture to a silicone muffin pan, dividing it equally between 8 cups. Use the back of a spoon or your fingers to press down firmly, creating an even layer at the bottom of each cup. The firmer you press, the better your cups will hold together.
- Blend Coconut Layer:
- Place all coconut layer ingredients in your blender or food processor. Blend just until combined, about 5-10 seconds. You want a smooth creamy mixture that still has a bit of texture from the coconut shreds. Avoid overprocessing as it can separate the coconut oil.
- Assemble the Cups:
- Carefully spoon the coconut mixture over each chocolate base, dividing it equally. Gently press down and smooth the top with the back of a spoon. The layers should be roughly equal in thickness for the best flavor balance.
- Freeze Until Set:
- Place the muffin pan in the freezer for at least one hour until the cups are completely firm. This helps the coconut oil solidify and holds everything together perfectly.
- Serve and Enjoy:
- Remove from the freezer and let thaw for 20-30 minutes before serving. This allows the cups to soften slightly for the perfect creamy texture.
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The maple syrup in this recipe is my secret weapon. I once tried substituting with honey before I went vegan, and the flavor wasn't nearly as complex. The rich amber notes in good quality maple syrup enhance both the chocolate and coconut layers in a way that makes these cups truly special.
Storage Tips
For optimal freshness, store these coconut cups in an airtight container in the refrigerator for up to 6 days. The cups will maintain a softer creamy texture this way. For longer storage, keep them in the freezer in a freezer-safe container with parchment paper between layers to prevent sticking. Allow frozen cups to thaw for 20-30 minutes before serving for the best texture and flavor experience.
Ingredient Substitutions
If dates aren't available, dried figs or dried apricots can work in the chocolate layer, though they'll impart a slightly different flavor profile. For the coconut yogurt, any plant-based yogurt works well, including almond, cashew, or soy varieties. Just ensure it's unsweetened and relatively thick. Those avoiding coconut oil can substitute with cacao butter for the setting properties, though this will change the flavor slightly.
Serving Suggestions
These coconut cups make a beautiful dessert when served on a platter with fresh berries and mint leaves for color contrast. For an elegant touch, drizzle with a little melted dark chocolate just before serving. They also pair wonderfully with a hot cup of herbal tea or, for something more indulgent, a small glass of coconut milk latte. During summer months, serve slightly more frozen for a refreshing treat that holds up well even in warm weather.
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Frequently Asked Questions
- → Can I substitute Medjool dates for Deglet Noor dates?
Yes, you can. Make sure to follow the metric measurements (100 grams) since Medjool dates are larger and require fewer pieces compared to Deglet Noor dates.
- → Can I use a different type of yogurt for this recipe?
Absolutely. Any dairy-free yogurt or cashew cream should work, though the flavor and texture may vary. Coconut yogurt pairs best for the intended flavor.
- → How should I store the coconut cups?
Store the coconut cups in the fridge for up to 5-6 days or in the freezer for up to 2 months. Let them thaw for 20-30 minutes before serving.
- → Can this dessert be made sugar-free?
Yes, you can replace the sweetener with a sugar-free option that works for your dietary needs, such as stevia or monk fruit syrup.
- → What tools do I need to make coconut cups?
You will need a food processor for the chocolate layer, a blender or another food processor for the coconut layer, and a silicone muffin mold for shaping the cups.