Description
A simple, delicious, and refreshing no-bake vegan dessert made with creamy coconut and naturally sweetened with maple syrup. These Vegan Coconut Cups are quick to make, gluten-free, and perfect for a light treat or snack.
Ingredients
1 1/2 cups unsweetened shredded coconut
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract
Pinch of salt
1/4 cup dark chocolate chips (optional)
Instructions
- In a medium bowl, combine shredded coconut, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Stir until well combined and sticky.
- Line a muffin tin with cupcake liners and scoop about 1 tablespoon of the coconut mixture into each cup. Press gently to form a compact layer.
- If using, melt dark chocolate chips in the microwave or over a double boiler, then drizzle the melted chocolate over each coconut cup.
- Refrigerate the coconut cups for at least 1-2 hours, or until set and firm.
- Once firm, remove the coconut cups from the muffin tin and serve chilled.
Notes
Can add chopped nuts or seeds for extra crunch.
Try mixing in almond or cashew butter for richer flavor.
Top with shredded dark chocolate or cinnamon for variety.
Maple syrup can be substituted with agave nectar or brown rice syrup.
Freeze-dried berries can be added on top for a fruity twist.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
Chocolate melting tips: microwave in short bursts or melt gently over double boiler.
Nut-free if no nuts are added.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 150
- Sugar: 8g
- Sodium: 10mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
