These Coconut Cardamom Chocolate Cups are giving the perfect 4 C-s to the perfect dessert! Packed with coconut and chocolate sweetness, with a zing of cardamom, done in no time!
It took me awhile to start making sweets. Vegan sweets, I mean. Not because I didn’t have anyone interested in them 🙂 but because I was afraid. I mean, when I went vegan I easily slipped into vegan cooking, rather say, continued cooking as I did, only without meat and dairy. Baking with yeast, I’ll do that any day, every day with my eyes closed! But sweets, especially cakes and other things that used to have eggs as rising agents, well… I kind of fretted those.
So I just started easily with pancakes and no-bake desserts like these Almond Walnut Chocolate Balls (V, GF), which turned out great and gave me the confidence to do more sweets. And voila! There’s nothing you can’t do if you set your mind on it. And heart too. And we surely loved these cups!
These Coconut cups are kind of… ice cream-ish, so to speak. They have to go into the freezer for an hour or two till they are stiff enough to be taken out of the mould. And when you’re done with tasting and enjoying these cups, if there are any left, you should put them back in the fridge because they would melt.
When you are in need of a quick, homemade, delicious and healthy dessert that also look so cute (!) these Cups are a perfect choice, because they are:
- gluten-free, if you are in need of such dessert
- no bake, just a little bit of cooking
- easy to assemble
- pretty cheap
- packed with tasty coconut and bitter chocolate for a perfect combo
- have this ice cream-ish quality
- freeze time is short so you don’t have to wait long.
Packed with coconut, chocolate and a zing of cardamom, these Coconut Cardamom Chocolate Cups are done in no time!
- 1 cup desiccated coconut
- 1 cup soy milk
- 1 tbsp agave syrup
- 1/3 tsp cardamom
- 3 tbsp coconut oil solid
- 4 tbsp melted bitter chocolate
Cook everything except chocolate for 5-8 mins or till it evaporates and leaves only creamy coconut.
Spoon half of the coconut into 10 - 12 muffin moulds.
Put the rest of the coconut on low heat, add chocolate and stir well to combine.
Spoon the chocolate mixture over the top of the coconut cups, pat gently to press down.
Freeze for 1h.
Leftovers, if any, should be kept in the fridge because they would melt.
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