Imagine warm melty dark chocolate combined with freshly toasted coconut, crunchy almond pieces, and the perfect balance of sweet and salty. You'll be sinking your teeth into these 4-ingredient Dark Chocolate Toasted Coconut Cups in less than 30 minutes, delivering the perfect little after dinner treat the whole family will love.
It's the ultimate treat for satisfying every craving in one bite! So addicting they'll be fighting over who gets the last one!
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⭐ Why you'll love this recipe
The rich, velvety dark chocolate mixed with the crispy, toasted coconut creates a flavor combo and slight crunch that’s downright irresistible. It’s the kind of treat that makes it impossible not to smile, whether you’re enjoying one (or a few) all to yourself or sharing them with the family!
Quick treat that you can be enjoying in under 30 minutes
🍽 Equipment
- Small mixing bowl
- Small sauce pan for melting chocolate
- Pan or baking tray for toasting coconut
- I used my favorite little mini food processor, but this recipe can be made without if needed! (See my Tips)
- Spoon or spatula
- Mini muffin cup silicone mold (See my Tips if you don't have one)
- Cookie scoop, a mini muffin cup holds approximately 2 Tablespoons of filling so a #30 cookie scoop works great here. Alternatively you could just use a spoon and fill to the top.
🥘 Ingredients
- Vegan Dark Chocolate Chips such as Enjoy Life brand
- Raw Almonds, whole or slivered will work fine here
- Unsweetened shredded or flaked coconut
- Sea Salt
🔪 Instructions
Step 1.) Gather ingredients!
2.) Begin by toasting coconut over medium heat, stirring once every thirty seconds for approximately 5 minutes until golden and fragrant.
3.) Chop whole almonds by pulsing in food processor (If using slivered almonds skip this step.
4.) Melt chocolate chips by placing them in a small saucepan over low heat stirring constantly for approximately two minutes until smooth and melted.
5.) Add all melted chocolate, toasted coconut, chopped nuts, and the sea salt to a small mixing bowl and stir to combine thoroughly.
Mixture should look like this and be easy to stir.
6.) Use cookie scoop or a spoon to fill a silicone mini muffin mold. There should be enough for about 12 cups.
7.) I like to place my silicone mold on a small baking tray so it lays flat to prevent the filling from running out. Place the mold into the freezer to chill for 15 minutes then simply pop them out and enjoy! Makes about 12 cups. Store in a container in the refrigerator for up to a week (Trust me, they'll get eaten long before this!)
💭 Tips for success
No food processor? No problem! You can either chop the nuts by hand on a cutting board with a knife or use the same amount of pre-chopped nuts or slivered almonds instead.
A silicone mini muffin mold works the best for this recipe, but if all you have is a regular mini muffin pan simply use mini muffin liners for easy removal. Alternatively, you can also line a baking sheet with parchment paper and drop approximately 2 Tablespoon scoops to make clusters instead of cups, the same deliciousness will be experienced!
📖 Variations and substitutions
- Feel free to swap out the almonds for the same quantity of your favorite nuts!
- I toasted my coconut in a pan, however, this can also be accomplished by lining a baking sheet with parchment paper and evenly spreading the coconut onto the sheet. Bake at 350 degrees for about ten minutes or until golden and fragrant (stirring half way through).
- The chocolate chips melted nicely in my small saucepan, but you could also do this in the microwave if you prefer. Just add the chips to a microwave safe bowl and microwave for 30 seconds at a time, stirring each time, until chocolate is smooth.
🧊 Storage & Meal Prep Tips
Refrigeration: Store these in the refrigerator in a container for up to 1 week.
Freezing: Store in an air tight container in the freezer for up to 2 months.
Serving: These really firm up after being in the refrigerator overnight, by taking them out and letting them sit at room temperature for 30 minutes they will be perfect for biting into!
📋 FAQ's
Yes! Feel free to replace the nuts with an equal amount of additional coconut. Or these other tasty add in options: raisins, crushed pretzels (gluten free if needed), dried cherries, or even mini vegan marshmallows for a s'mores twist!
Easy solution! Simply use a couple of spoons, or your cookie scoop to scoop, and drop about 2 Tablespoons of the mixture onto a baking sheet lined with parchment. Then pop it into the freezer for 15 minutes (or refrigerator for 30 minutes) to set up.
If you have a regular mini muffin pan that is not silicone just make sure to use paper mini muffin cups so they easily come out.
Yes indeed! For double boiler just ensure no moisture gets into your chocolate. For the microwave just add the chips to a microwave safe bowl and microwave for 30 seconds at a time, stirring each time, until chocolate is smooth.
Definitely, I can relate! You can either use pre-chopped nuts, or give whole nuts a rough chop with a sharp knife on a cutting board. They don't have to look perfect, just smaller pieces for a nice balanced crunch. You can also omit the nuts altogether if you prefer (See FAQ above, "What if I can't have nuts?" for other delicious ideas).
These don't last long around our house, but times when I do decide to hide a few I do so in an airtight container, in the fridge (hidden of course behind some green vegetable where they are safe 😜). These can also be made well in advance for future snacking or a holiday gathering and can be stored in an airtight container in the freezer for 1-2 months.
Yes, just keep in mind it will increase the sweetness of the cups.
👩🏻🍳 Creating the Shot: A Behind-the-Scenes Look
What really happened
I was all set this morning to create my recipe post for Vegan Spinach Balls. Ingredients were purchased and today was indeed Spinach Ball day, hooray!! Then Justin came in the kitchen asking for a quick treat. I excitedly declared my plan for today was Spinach Balls and the end result of that conversation was dark coconut chocolate cups, and well, at least the spinach is safe for now in the freezer 😂. So, he was my dedicated helper (and taste tester) today and I soon realized we should have doubled the batch. These are seriously yummy!
💬Did you enjoy this recipe?
If you give these Dark Chocolate Toasted Coconut Cups a try, I’d love to hear how they turned out! Leave a review below or share your own twist in the comments—your feedback and creativity make this space even more delicious!
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4 Ingredient Dark Chocolate Toasted Coconut Cups (Vegan)
- Total Time: 25 minutes
- Yield: 12 Pieces 1x
- Diet: Vegan
Description
4-ingredient Dark Chocolate Toasted Coconut Cups in less than 30 minutes, delivering the perfect little after dinner treat the whole family will love!
Ingredients
1 ¼ Cup chocolate chips such as Enjoy Life brand (8 ounces or 220 grams)
½ cup raw almonds (whole or slivered)
½ cup unsweetened shredded or flaked coconut
½ teaspoon sea salt
Instructions
- Begin by toasting coconut over medium heat, stirring once every thirty seconds for approximately 5 minutes until golden and fragrant.
- Chop whole almonds by pulsing in food processor (If using slivered almonds skip this step.
- Melt chocolate chips by placing them in a small saucepan over low heat stirring constantly for approximately two minutes until smooth and melted.
- Add melted chocolate, toasted coconut, chopped nuts, and the sea salt to a small mixing bowl and stir to combine thoroughly.
- Use cookie scoop or a spoon to fill a silicone mini muffin mold. There should be enough for about 12 cups. I like to place my silicone mold on a small baking tray so it lays flat to prevent the filling from running out.
- Place the mold into the freezer to chill for 15 minutes then simply pop them out and enjoy! Makes about 12 cups. Store in a container in the refrigerator for up to a week (Trust me, they'll get eaten long before this!)
Notes
Important: These really firm up after being in the refrigerator overnight, by taking them out and letting them sit at room temperature for 30 minutes they will be perfect for biting into!
No food processor? No problem! You can either chop the nuts by hand on a cutting board with a knife or use the same amount of pre-chopped nuts or slivered almonds instead.
A silicone mini muffin mold works the best for this recipe, but if all you have is a regular mini muffin pan simply use mini muffin liners for easy removal. Alternatively, you can also line a baking sheet with parchment paper and drop approximately 1 Tablespoon scoops to make clusters instead of cups, the same deliciousness will be experienced!
Feel free to swap out the almonds for the same quantity of your favorite nuts!
I toasted my coconut in a pan, however, this can also be accomplished by lining a baking sheet with parchment paper and evenly spreading the coconut onto the sheet. Bake at 350 degrees for about ten minutes or until golden and fragrant (stirring half way through).
The chocolate chips melted nicely in my small saucepan, but you could also do this in the microwave if you prefer. Just add the chips to a microwave safe bowl and microwave for 30 seconds at a time, stirring each time, until chocolate is smooth.
To go Nut Free simply replace the nuts with an equal amount of additional coconut. Or these other tasty add in options: raisins, crushed pretzels (gluten free if needed), dried cherries, or even mini vegan marshmallows for a s'mores twist!
- Prep Time: 10 minutes
- Freeze Time: 15 Minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Confection/Candy
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