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: