Vegan Coconut and Mango Chocolate Cups…an easy recipe made with clean, real food ingredients and they’re “almost raw”, vegan, gluten-free, dairy-free, paleo-friendly and contain no refined sugar.
These Raw Vegan Coconut and Mango Chocolate Cups are loaded with clean, real food ingredients like superfoods, nuts, and seeds for a nutrient-dense snack that will keep you satisfied.
They are more like “tropical” treat because of the coconut and mango, but they have a nice crunch to them from the hemp seeds, chia seeds and cashews.
I used organic freeze-dried mangos and cut them up into little bite-sized pieces which give it a natural sweetness.
And, they can be prepared in less than 10 minutes and freeze well so they are perfect to pull one out when you need a quick burst of energy.
Similar store-bought bars can contain unhealthy ingredients like these:
S.A.D. (Standard American Diet) Soy Joy Mango Coconut Fruit and Soy Bar: Ingredients: Soybeans Powder Whole, Raisins, Butter (Milk), Sugar, Coconut Dried, Eggs Frozen, Maltodextrin, Papaya Dried, Papaya Dried, Mango Dried, Mango Dried, Pineapple Dried, Flavors Natural, Salt
It contains GMO ingredients (soybeans powder whole, maltodextrin), refined white sugar and salt, butter and eggs.
My healthier version is made with organic, real food ingredients and is “almost raw”, vegan, gluten-free, dairy-free, paleo-friendly and contains no refined sugar.
Expert Tips + Ingredient Substitutions For Gluten-Free Vegan No-Bake Coconut and Mango Chocolate Cups
Here are some expert tips to make this recipe perfectly:
Tip #1: I made mine in these cute little silicone molds, but you could also use the standard size paper muffin cups ( <— try to get the unbleached, chlorine-free ones if you can).
Tip #2: The extra coconut flakes on top are optional, and if you don’t like coconut flakes at all, you can still make these without the coconut flakes in the mixture or on top and they are still good.
Tip #3: You can make these 100% raw by making your own homemade chocolate (equal parts of organic coconut oil, organic raw cacao, and organic maple syrup). They might melt a little easier than using the mini chocolate chips and you will need to keep them in the freezer until ready to serve.
Want More Healthy Plant-Based Vegan No-Bake Dessert Recipes?
Check out these:
- Healthy Peanut Butter Cups
- Clean Eating Peanut Butter Fudge
- Pomegranate and Dried Blueberry Chocolate Bark
- or my CLEAN DESSERTS Cookbook with 72 plant-based vegan + gluten-free no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Vegan Coconut and Mango Chocolate Cups (“Almost Raw”, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)
Print recipe | www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
- 1/2 cup organic dried mango (diced)
- 1/2 cup organic unsweetened shredded coconut flakes
- 1/2 cup organic raw cashews (chopped into small pieces)
- 1/2 cup organic hemp seeds
- 1/2 cup organic chia seeds
- 1 cup Enjoy Life mini chocolate chips
- 1 tablespoon organic coconut oil
Directions
| Step 1 | Prepare the cashews and dried mango: break/chop the cashews into small pieces and dice the dried mango into small pieces. Add the cashews and dried mango with all the other dry ingredients (coconut flakes, hemp seeds, chia seeds) to a medium sized bowl and stir so they are evenly distributed. Set aside. In a small saucepan, add the chocolate chips and coconut oil and melt on the lowest heat setting, stirring continuously making sure it doesn't burn and the mixture is smooth. Transfer the melted chocolate to the bowl with the dried ingredients and gently stir until everything is coated in chocolate and mixed well. Take 1 - 2 spoonfuls out at a time and fill your silicone molds or muffin cups. Optional: add extra shredded coconut flakes to the top for garnish and pat it down gently. Place them on a baking pan and put them in the freezer to 1 -2 hours, or until they harden. Store them in the refrigerator or freezer until ready to serve because they will get soft if left out at room temperature. Enjoy! |
Note
This recipe will make approximately (12) standard size muffin cups.
The recipe and photographs for " Vegan Coconut and Mango Chocolate Cups" by Karielyn Tillman of The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.
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