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Prep Time: 5 minutes
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Chilling/Setting Time: 15–20 minutes
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Total Time: 20–25 minutes
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Difficulty Level / Intensity: Easy (Low Intensity)
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Yield: 6 regular-sized cups
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Dietary Compatibility: Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free Option
Flavor Profile & Recipe Intensity
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Flavor Profile: Rich dark chocolate paired with sweet, nutty coconut and a subtle pinch of sea salt.
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Texture: Smooth, snappy outer chocolate shell with a chew, creamy bite from the coconut center.
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Intensity Rating: 1 / 5 (Very Low Effort) — Requires no stove-top cooking or complex baking skills. Perfect for beginners, late-night cravings, or quick party meal prep.
Ingredients
To make these delicious cups, you only need 5 basic pantry staples:
For the Chocolate Layers:
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1 cup (170g) Dark chocolate chips or dairy-free dark chocolate chunks (70% cocoa or higher recommended)
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1 tablespoon Unrefined coconut oil (helps soften the chocolate for easy biting)
For the Coconut Filling:
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1 cup (80g) Unsweetened shredded coconut or desiccated coconut
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2 tablespoons Pure maple syrup, agave nectar, or honey
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2 tablespoons Coconut cream (the thick top layer from a canned chilled full-fat coconut milk)
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1/2 teaspoon Pure vanilla extract
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Pinch of fine sea salt
Optional Toppings:
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Flaky sea salt (such as Maldon) for sprinkling on top
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Extra shredded coconut or toasted coconut flakes for garnish
Step-by-Step Instructions
Step 1: Prepare Your Pan
Line a 6-cup muffin tin with paper or silicone muffin liners. Silicone liners work exceptionally well because the chocolate pops out effortlessly once chilled.
Step 2: Melt the Chocolate
In a heat-safe bowl, combine the dark chocolate chips and 1 tablespoon of coconut oil. Microwave in 20-second intervals, stirring well between each interval, until the chocolate is completely smooth and glossy (usually takes about 40 to 60 seconds total). Alternatively, melt using a double boiler over gentle heat.
Step 3: Create the Bottom Layer
Spoon about 1 tablespoon of the melted chocolate into the bottom of each prepared muffin liner. Use the back of a spoon or tilt the pan gently to spread the chocolate evenly across the bottom. Place the tray in the freezer for 3 to 5 minutes to allow the bottom chocolate layer to set quickly.
Step 4: Mix the Coconut Filling
While the bottom layer chills, prepare the filling. In a small bowl, mix together the shredded coconut, maple syrup, coconut cream, vanilla extract, and a pinch of fine sea salt until well combined and sticky.
Step 5: Add the Coconut Center
Remove the muffin tin from the freezer. Divide the coconut mixture evenly among the 6 cups (about 1 rounded tablespoon per cup). Press the coconut mixture down gently into a flat disc, leaving a small border around the edges so the top chocolate layer can seal the sides.
Step 6: Seal with Chocolate & Chill
Pour the remaining melted chocolate over each coconut disc, ensuring the coconut filling is fully covered. Tap the tin gently on the counter to smooth out the top layer and release any trapped air bubbles. If desired, sprinkle a pinch of flaky sea salt on top of each cup.
Place the tray in the freezer for 15 minutes (or in the refrigerator for 30 minutes) until the chocolate is fully set and firm.
Storage & Shelf Life
Because these chocolate cups contain coconut oil and coconut cream, they are best kept cool to maintain their firm, satisfying bite.
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Refrigerator: Store in an airtight container for up to 2 weeks.
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Freezer: Store in a freezer-safe container or bag for up to 2 months. Allow them to sit at room temperature for 2–3 minutes before eating for the ultimate creamy texture.
Nutritional Information
(Estimated values calculated per cup based on 6 servings using 70% dark chocolate and unsweetened shredded coconut)
| Nutrient | Amount Per Serving |
| Calories | 220 kcal |
| Total Fat | 16 g |
| — Saturated Fat | 12 g |
| Cholesterol | 0 mg |
| Sodium | 45 mg |
| Total Carbohydrate | 18 g |
| — Dietary Fiber | 3 g |
| — Total Sugars | 11 g |
| Protein | 2.5 g |
| Iron | 10% DV |
| Potassium | 140 mg |
