Cocoa Coconut Cups

There's no point in denying it, I clearly have a thing for chocolate. This honestly comes as a great surprise to me, as I'd always maintained it was something I cared very little about. But looking over my posts recently I can see a pattern emerging and it undeniably involves chocolate.

Coconut may very well be a close second when it comes to most used and loved ingredients in my kitchen. Coconut milk. Coconut water. Coconut oil. Shredded coconut. And now coconut butter.

Alright, so I may have given up 20 minutes into the making of aforementioned coconut butter (I stopped when smoke began emerging from my hand blender - never a good sign) but the pulp that remained gave me an idea for some super delicious raw treats.

Whereas I usually roll my raw treats into balls, here I smooshed (technical term) my mixture into silicone cups and refrigerated them for a day. Holy smokes. They are good!

Both mine and Hubbies eyes widened when we bit into our first one. What made it all the more surprising was my 'here goes nothing' statement just before consumption - I really didn't expect much from these morsels.

Be warned though, they are sweet. Very sweet. If you're not a raisin fan then I recommend two to three medjool dates, prunes or any other dried fruit with a sticky consistency. Personally I'd go with the dates and that's exactly what I'll be making them with next time - and there most definitely will be a next time!


1 cup unsweetened shredded coconut

1/4 cup walnuts

1 tbsp ground almonds

1 tbsp cocoa berry flaxseed meal or just plain flaxseed meal

1 tbsp raw cacao powder

1/2 cup raisins or other dried fruit


place the shredded coconut in a hand blender and blitz for 15-20 minutes until you achieve a pulp like consistency - you will have to frequently scrape down the sides. No biggie.

next, add the walnuts and grind to a fine rubble. then add the ground almonds, flaxseed meal and cocoa and blend to combine.

finally add the raisins and blitz until they are completely incorporated.

divide between six silicon muffin cases and press firmly with the back of a spoon until the mixture is firmly compacted into the moulds. refrigerate for at least 6-8 hours or ideally overnight for best results.



dessert, veganAine Carlin