Triple Layer No Bake Chocolatey Nut Cups - A delicious and healthy frozen plant based treat recipe!



Happy Sunday friends!

Don't these look so delicious!? Nothing but plants! I shared this little cold and frozen treat on my Instagram stories a few weeks ago. I love it so so much and I know you will too. It's a great recipe and is actually a good Fall recipe too since it has pecans and other nuts in it.

The bottom crust is made of medjool dates, shredded coconut, pecans, hemp seeds, almonds and spices. While the middle section is made of cashews and maple syrup. And it's topped with a thin layer of dairy free chocolate. Simple, right?

This recipe makes about 6-7 cups and are good for about 2 weeks in your freezer.

I do consider these a healthy dessert because they are very nutrient dense. They are full of plant protein, fiber, calcium, iron, magnesium, B-6, and healthy fats.

Keep them in the freezer until you are read to eat one. They will be really hard so just leave it out on the counter for about 7-8 minutes for it to soften up. Enjoy right away with a napkin underneath because Matt and I always get chocolate all over our mouth. Good times!

I really hope you like these! :)


No Bake Triple Layer Chocolate Nut Cups Recipe - Dairy Free / Vegan

(Makes 6-7 cups)

INGREDIENTS

Crust:

1/4 cup raw pecans

1/4 cup whole almonds

2 Tbsp hemp seeds

1/2 cup shredded coconut (sweetened or unsweetened is fine)

3 Tbsp cocoa powder

4 medjool dates (remove seeds!)

Pinch of salt

Pinch of cinnamon

Middle Layer:

1 cup unsalted cashews (soaked in water for 1 hour then drain and pat dry)

1 Tbsp maple syrup

Add 1-2 Tbsp plant based milk to help it thin out a bit

Top Layer:

Melt about 1 cup of dairy free dark chocolate (I use the double broiler method)



PREPARATION

1. Process all of the crust ingredients in a large food processor until well mixed.

2. In a muffin tin lined with 7 paper baking cups, add a few heaping tablespoons of the crust mixture into each cup and pack it down with your fingers until it fills 1/3 of the cup.

3. Wash and dry food processor. Process the middle layer ingredients until smooth and creamy. Add the plant milk to help it thin out a bit.

4. Pour on top of the crust about 1/3 of the way and use the back of a spoon to help spread it out into a flat layer. Place entire muffin tray in freezer and freeze for 1 hour.

5. After the hour is almost up, start melting the chocolate using a double broiler method. When it's nice and runny, pour a few spoon fulls of chocolate onto the cashew layer, spreading it flat with the back of a spoon, but work fast because it hardens pretty quickly. Almost all of the chocolate should be used up.

6. Freeze the tray again for 1 hour.

7. When you are ready to eat one, just pop it out with a knife and sit it on the counter for 7-8 minutes so it can soften up. Enjoy cold with a glass of plant milk! :)



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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & inspiring nature and travel photography!

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