No-Bake Coconut Cups
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
You don’t have to be a baker to create delicious and beautiful confections in your own kitchen, in fact, these Coconut Cups require no baking at all!
That’s right! A quick blitz in the food processor and chill in the freezer is all it takes to bring these sweet treats to life.
No matter the time of year, coconut is always refreshing thanks to its light flavor, color, and texture. For this recipe, I recommend using unsweetened coconut, as the cups get plenty of sweetness from Medjool dates, Heinen’s pure organic maple syrup, and cacao powder.
Layered in a muffin tin and finished with a drizzle of melted chocolate and flaky sea salt, these better-for-you single serve treats will rival any of your favorite desserts in both taste and nutrition.
No-Bake Coconut Cups
Servings: 6 Cups
Ingredients
For the Base Layer
- 3 Medjool dates, pitted
- 1½ Tbsp. Heinen’s pure organic maple syrup
- 1 tsp. vanilla extract
- ⅓ cup Heinen’s roasted almonds
- 3 Tbsp. Navitas Organics cacao powder
- A pinch of sea salt
For the Coconut Layer
- ¾ cup Heinen's roasted macadamia nuts
- 2 ¼ cups Let’s Do Organic unsweetened coconut flakes
- 6 Tbsp. Heinen’s pure organic maple syrup
- 2 Tbsp. Heinen’s coconut oil
- A pinch of sea salt
For Assembly
- ¼ cup Heinen’s chocolate chips
- 1 Tbsp. Heinen’s coconut oil
- Let’s Do Organic unsweetened coconut flakes, for garnish
- Flaky sea salt, for garnish
Instructions
- Place a strip of parchment paper in each cup of a 6-cup muffin pan, ensuring that there is some overhang.
- Add all of the ingredients for the base layer to a food processor and blitz until the mixture forms a sticky dough. Divide the dough into 6 portions. Transfer the dough into each cup of the prepared muffin pan and press to flatten.
- Clean the food processor and add all of the ingredients for the coconut layer. Blitz until the mixture forms a loose dough. Divide the dough into each cup of the muffin pan and press. Freeze for one hour to set.
- Add the chocolate chips to a small bowl and microwave until melted, about 30 seconds to 1 minute. Stir in the coconut oil.
- Remove the coconut cups from the pan by pulling up the strips of parchment paper.
- Drizzle the melted chocolate overtop. Top with coconut flakes and flaky sea salt. Enjoy immediately or wait until the chocolate is set.
