These Vegan Coconut No-Bake Cups made with shredded coconut dates, and cocoa powder are just perfect.
Easy to make in 20 minutes, all they need is refrigeration to get the perfect shape!
As someone with vegan friends, I often find myself making vegan dishes and desserts.
What are vegan dishes?
Vegan dishes are any food items that do not contain dairy, meat, eggs, or other products that come from animals. My vegan friends follow a diet that does not harm animals in any way.
If you don’t want to or can’t eat regular cheese, but they have delicious cheese made from cashew nuts, almonds, coconut, aquafaba, zucchini, potatoes, carrots, and a host of nuts.
Vegan desserts are gorgeous too! Remember the vegan cupcakes we made for Christmas?
These naturally-sweetened date, coconut, and cocoa vegan cups are the same! Easy to make, beautiful to look at, and so gratifying!
Recipe Pointers For Coconut No-Bake Cups
- Want a crunchy twist? Toast and chop some pecans, hazelnuts, walnuts, or almonds; and add these into the filling.
- You can add vanilla extract to the coconut filling for more flavor!
- Simply toasting the shredded coconut before adding it to the filling gives it oodles more flavor.
- You can drizzle the top with melted chocolate for effect.
- Or you can garnish with flakes of coconut, fruits, peanut butter, or jam.
- These no-bake cakes are vegetarian, vegan, gluten-free, low-carb, eggless, and dairy-free!
FAQs about Coconut No-Bake Cups
Yes, any other yogurt made of almond milk, soy milk, cashew milk, or any other dairy free yogurt will work. You could also use cashew cream or almond cream instead of coconut yogurt for a richer dessert.
No, you don’t have to use cup or muffin shaped molds. You can make this delicious cheesecake in a tray and cut it into slices too.
Any liquid sweetener will do. I like using either maple syrup or coconut nectar.
Since we’re focusing on the coconut flavor here, it’s better to use something coco-nutty. If you can’t find coconut oil, use coconut butter. But if you can’t find that either, a vegan almond oil, almond butter, or nut butter will work great too!
Yes, you can freeze these coconut vegan cheesecakes in an airtight container for a few weeks to a few months. Thaw for a few hours before serving.
- 1 cup dates, soaked in warm water for 30 minutes, and drain
- 5 tbsp shredded coconut
- 4 tbsp cocoa powder
- ¾ cup liquid sweetener of choice
- 1 + ¼ cup shredded coconut
- 1 cup natural coconut yogurt
- 2 tbsp liquid sweetener of choice
- 2 tbsp coconut oil
- Place all the ingredients for the base in a medium bowl and using a hand blender pulse until well combined. The result should be a sticky paste. Set aside.
- Set all the ingredients for the filling in another bowl and stir with a spoon to combine.
- Take a muffin pan, the best choice is using a silicone one because it’s much easier to remove them. But if not, a good choice is using a regular muffin pan with muffin liners.
- Put 2 spoons of the base batter in each muffin mold, using your fingers press until all the surface is well covered and level.
- Then complete the rest of the space with the coconut filling.
- Refrigerate for 2+ hours for them to get the cup shape.
- Garnish with flakes of coconut, fruits, peanut butter or jam (Optional).