If you have 10 minutes, you can create a crowd pleasing, fantastic dessert! These raw chocolate coconut cups are sweet, yet grounded with healing spices to satisfy your body and taste buds.
The Healing Spices in this Recipe
Each of these spices are great for your digestion and help to keep the bacteria in your gut happy and balanced. The raw cacao is full of zinc and magnesium and the coconut oil is a nourishing fat that is anti-fungal, easy on your liver and wonderful for your thyroid and adrenals.
Time to prepare
Makes 12 – 15 two-inch diameter cookie cups (more if you use small muffin cups or bars)
Coconut Middle or Bottom of Cookie Cups
- 3 cups shredded coconut
- ¾ cup honey or 1 cup date paste
- 1.5 TBL ground cinnamon
- 2 tsp. ground cardamom
- 1 tsp ground ginger (I like 2 tsp ginger because I’m a big fan of ginger. You can add another tsp to taste if you like it too!)
- ¼ tsp ground cloves
- 1/4 tsp sea salt (try pink Himalayan sea salt)
Coconut middle or bottom of cookie cups
- If you are using dates instead of honey, add the dates to ¼ cup hot water and allow to soak for at least 15 minutes if you don’t have a food processor. If you do have a food processor, put the dates and hot water into your food processor with the S-blade and blend it up until mushy.
- Put all ingredients in a bowl and mix well. This is even easier if you have a food processor or high-speed blender. You can put all ingredients into your food processor with S-blade or high speed blender and mix thoroughly.
- Once blended, set aside and make the chocolate.
- 1 cup raw cacao butter or coconut oil
- ½ cup raw cacao (I grind the cacao beans into a powder for a very rich taste, but you can use the cacao powder too, if you don’t have beans on hand)
- ½ cup medjool dates or ¼ cup honey
- In a saucepan, heat the cacao butter or coconut oil on the lowest temperature on your stovetop, until melted.
- If you are using dates instead of honey and you have a food processor or high speed blender, pit the dates, add 2 TBL hot water and blend up until mushy. If you don’t have a food processor or high speed blender, pit the dates and soak them in ½ cup hot water for 10 – 30 minutes until they get mushy enough to blend up with a fork.
- Once the cacao butter or coconut oil is melted, add the raw cacao, keeping the heat on the lowest setting and mix until blended.
- Now add honey, or if you’re using dates, add the pureed dates, and continue to heat on the lowest setting until all of the ingredients are mixed thoroughly. The mixture may look grainy because of the dates (like teeny tiny grainy bits in the chocolate). That’s OK – it will end up chilling smoothly!
- Remove from heat and allow to cool a bit on your countertop.
Assembling the raw coconut cups
- The coconut mixture may not seem like it will hold together, but once you refrigerate it, the mixture holds together beautifully!
- You can make these any way you want. Either one layer of coconut on the bottom with a thinner layer of chocolate or instead, you can layer chocolate on the bottom (pour it in), then add the coconut (press it into the bottom if it’s the bottom layer or put some on top of the chocolate layer if you want to sandwich it between chocolate), then add another chocolate layer on the top. I tested both versions with a large group of people and everyone liked both versions. You can decide how thick you want the chocolate vs. the coconut based on taste. It’s really nice to have a variety when you first make them, so you can see what you like best or allow guests to choose how much chocolate they like. Remember, it’s just as delicious to have a big coconut layer with a thinner chocolate layer on top.
- Make either round “cookies” or square bars. Get whatever glass or silicone container you have. If you only have a large round or square/rectangle container, you can use that and make pie slices or bars. If you have muffin pans, they are super easy to use as well. If you are not using silicone, you can use paper muffin cups or line the pan with all natural waxed paper to make it really easy to get out of the pan (or lightly grease the glass container with coconut oil).
- I like to use a silicone muffin pan or cups (average size or you can get small ones for great small cookie cups!) because I can just push the bottom of the muffin cup once it’s done and easily pop them out. No greasing of the cups needed! Super easy.
- Chill for at least 30 minutes to 1 hour in the refrigerator before serving.
These are tasty right out of the refrigerator, although I prefer them if you take it out of the refrigerator for at least 30 minutes before serving. This allows them to come to room temperature and the flavors to shine. The chocolate will not melt unless the climate is really hot and they are out of the refrigerator for an hour or more.
I have found that if you’ve chilled them in the refrigerator or an hour or more, they can taken out of the refrigerator and left on the countertop for a couple hours while your group enjoys dinner. They will be perfectly room temperature for dessert!
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