Sweet and delicious date-nut mixture covered in dark chocolate sprinkled with dried coconut flakes. Satisfy your sweet craving with this healthier sweet treat free of gluten and refined sugar.
I have a serious sweet tooth but I try to avoid overly processed sugar, that’s why dates are one of my go-to sweeteners.
Dates are amazingly sweet and filled with nutrients.
Dates provide 2.5g of protein, 77.5g of carbohydrates, 7.5g of
Isn’t it nice when something so good can be good for you.
Sometimes for an afternoon or after workout snack I blend together a few dates, cashews or almonds, nut butter and dried coconut flakes, shape small amounts into balls or squares and store in my fridge.
A few weeks ago I decided to add some dark chocolate to the mix. What a wonderful combination of delicious flavors.
I made a batch using mini muffin cupcake liners, but if you like you can use regular cupcake liners or make in a pan and cut them into squares.
When you’re craving something sweet why not make this healthier sweet treat. These would make a great gift for someone on Valentines Day.
If you like this try some of these other delicious sweet treats. Chili Chocolate Bark, Chocolate Hazelnut Hearts, and Chocolate Covered Nut Butter Stuffed Dates.
If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!
PrintCoconut Cashew Chocolate Cups & Bars
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Pin RecipeDescription
Sweet and delicious date-nut mixture covered in dark chocolate sprinkled with dried coconut flakes. Satisfy your sweet craving with this healthier sweet treat free of gluten and refined sugar.
Ingredients
1 cup cashews or almonds
1 ½ cups pitted dates
⅓ cup cashew or almond nut butter
½ teaspoon vanilla
¼ teaspoon sea salt
½ cup dried coconut flakes, plus 3 tablespoons for sprinkling
2 cups chopped dark chocolate
1 tablespoon coconut oil
Instructions
Place cashews in food processor and process 5 to 7 seconds. Add dates, nut butter, vanilla, and salt to processor and process until the mix starts to come together.
Add coconut flakes and pulse to combine.(about 5 to 8 seconds more). Mixture should be moist and stick together. If it’s to dry add in more nut butter or water and pulse. If it’s too moist add in more coconut flakes. Cover mixture and set aside.
Bring a small pot of water to a simmering boil, place a metal or glass bowl over the top of a pot and place the chopped chocolate and coconut oil in the bowl, stir gently until completely melted and smooth, remove from heat and allow chocolate to cool slightly about 5 minutes.
Line a muffin pan or baking pan with mini cupcake liners. Add 1 tablespoon of chocolate to each liner, set in fridge or freezer to chill for 8 to 10 minutes.
Once the chocolate has firmed add slightly more than a heaping teaspoon of the date mixture on top of chocolate. Spoon another tablespoon of chocolate over the date mixture and sprinkle some flaked coconut on top. Place back in the fridge or freezer and allow to chill until firm.
If you prefer you can make bars instead. Line a 9×9 baking dish with parchment paper leaving a two inch overhang on opposite sides.
Pour half of the chocolate in the pan, spread to cover the bottom. Place in fridge or freezer to firm the chocolate. When firm place date mixture on top of chocolate, use the back of spoon or fingers to press date mixture evenly over the chocolate. Pour remaining chocolate over date mixture and spread evenly. Sprinkle with coconut and place in fridge or freezer to firm.
When ready, use parchment overhang to lift from pan. Slice into squares.
Store and enjoy straight from the fridge or room temperature.
Notes
Can be stored in the freezer up to a month.
Another option is to sprinkle with coarse sea salt.
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