These Tropical Coconut and Mango Chocolate Cups are an easy and healthy recipe made with only 7 clean, real food ingredients. They're the perfect no-bake plant-based dessert that has the tropical flavors of coconut and mango and can be prepared in about 10 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | No-Bake | No-Refined Sugar | Paleo-Friendly }
Prepare a cookie sheet with silicone or standard-size muffins cups, then set aside.
Prepare the add-ins:
Prep the cashews and dried mango by chopping the cashews into small pieces and dicing the dried mango into small pieces.
Add all the add-ins to a large mixing bowl, stir together, then set aside.
Prepare the chocolate:
Add all ingredients for the chocolate to a small saucepan and melt on the lowest heat until it is smooth, stirring the entire time taking care to not let it burn.
Assembly:
Transfer the melted chocolate to the mixing bowl with the add-ins and gently stir until everything is coated in chocolate and mixed well.
Take about 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 the silicone molds or muffins cups onto the prepared cookie sheet and place it in the freezer for approximately 1-2 hours, or until they harden.
Store in an air-tight, BPA-free container in the refrigerator or freezer until ready to serve because they will get soft if left out at room temperature.
Notes
Serving Size: This recipe will make approximately (12) standard-size muffin cups. Nutritional information is for (1) muffin cup which is (1) serving.