No-Bake Vegan Coconut Cups
Indulge in these creamy, nostalgic No-Bake Vegan Coconut Cups, perfect for a sweet pick-me-up without the hassle of baking.
Ingredients
Coconut Base
- 1 cup shredded coconut
- 1/2 cup thick coconut cream (the cream from the top of a can)
- 1/4 cup maple syrup (the liquid gold!)
- 1/4 cup coconut oil (melted, so it mixes easily)
- 1/4 teaspoon salt (to bring that flavor alive)
Chocolate Drizzle
- 1/2 cup dark chocolate chips (the good stuff)
Instructions
Preparation
- First up, grab a mixing bowl and toss in that shredded coconut, coconut cream, maple syrup, melted coconut oil, and salt. Stir until you have a nice, sticky mixture.
- Line a muffin tin with paper liners. Spoon the coconut mixture into each liner, pressing down gently to pack it in.
- Melt the dark chocolate chips in the microwave or on the stovetop with a double boiler until smooth.
- Drizzle the melted chocolate over each coconut layer.
- Pop the muffin tin in the fridge and let them set for about 30 minutes.
- Once set, gently peel them out of the liners and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to a week or freeze for later. Let thaw in the fridge before serving. For variations, use regular whipped cream for a non-vegan option, or add vanilla extract and cinnamon for flavor boosts.