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In the realm of desserts, few things are as satisfying as the combination of chocolate and coconut. Our No-Bake Chocolate Coconut Cups bring these two beloved flavors together in a delightful and guilt-free treat that’s perfect for any occasion. The beauty of no-bake desserts lies in their simplicity and speed; they offer a quick way to satisfy your sweet cravings without the need for an oven or extensive cooking skills. This recipe is particularly appealing for busy parents, health-conscious individuals, or anyone who loves to indulge in sweet treats minus the hassle of baking.

No-Bake Chocolate Coconut Cups

Discover the joy of No-Bake Chocolate Coconut Cups, a delightful dessert that combines rich chocolate and tropical coconut in a quick, fuss-free recipe. Perfect for busy lifestyles, these cups are made with wholesome ingredients like almond flour, shredded coconut, maple syrup, and dark chocolate, ensuring a guilt-free indulgence. Packed with healthy fats and fiber, they're an ideal snack for any occasion—whether it's a party, after-school treat, or a bit of self-care! Enjoy a sweet treat that’s easy to make and even easier to love.
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Ingredients
  

1 cup almond flour

1 cup shredded unsweetened coconut

1/2 cup maple syrup (or honey for non-vegan)

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup dark chocolate chips (or dairy-free chocolate for vegan option)

2 tablespoons coconut oil (for melting chocolate)

Flaky sea salt (for garnish, optional)

Instructions
 

Prepare the Cup Molds:

    Start by lining a muffin tin with cupcake liners. This will make it easy to remove the chocolate coconut cups once set.

      Make the Coconut Mixture:

        In a mixing bowl, combine the almond flour, shredded coconut, maple syrup, 1/4 cup melted coconut oil, vanilla extract, and salt. Stir until well combined and the mixture holds together when pressed.

          Form the Base:

            Divide the coconut mixture evenly amongst the lined muffin cups, pressing it down firmly to create a solid base for the chocolate layer. Use a tablespoon or your fingers to ensure they are compact. Place the muffin tin in the freezer for about 10-15 minutes to set.

              Melt the Chocolate:

                While the base is setting, prepare the chocolate layer. In a heatproof bowl, combine the dark chocolate chips and 2 tablespoons of coconut oil. Melt them in the microwave in 30-second intervals, stirring between each interval until completely smooth. Alternatively, melt over a double boiler.

                  Assemble the Cups:

                    Once the coconut bases are set, remove the muffin tin from the freezer. Spoon the melted chocolate over each cup, filling it to the top. You may need to gently tilt the muffin tin to spread the chocolate evenly.

                      Chill and Set:

                        Return the muffin tin to the freezer for another 20-30 minutes or until the chocolate is completely set.

                          Finish and Serve:

                            Once set, remove the cups from the muffin tin by gently peeling back the cupcake liners. If desired, sprinkle a pinch of flaky sea salt on top of each cup for an extra burst of flavor.

                              Enjoy:

                                These No-Bake Chocolate Coconut Cups can be stored in an airtight container in the fridge for up to a week (if they last that long!). Enjoy as a delightful snack or dessert!

                                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 cups