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No Bake Coconut Cups

The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.

You don’t have to be a baker to create delicious and beautiful confections in your own kitchen, in fact, these Coconut Cups require no baking at all!

That’s right! A quick blitz in the food processor and chill in the freezer is all it takes to bring these sweet treats to life.

When I think of spring foods, my mind always goes immediately to coconut. It’s light flavor, color and texture just seem to resemble the season so well. For this recipe, I recommend using unsweetened coconut, as the cups get plenty of sweetness from Medjool dates, Heinen’s pure organic maple syrup and cacao powder.

No Bake Coconut Cups

Layered in a muffin tin and finished with a drizzle of melted chocolate and flaky sea salt, these better-for-you single serve treats will rival any of your favorite traditional spring desserts in both taste and nutrition.

Start spring on a sweet and healthy note by serving these cute cups at your next seasonal gathering.

No Bake Coconut Cups
No Bake Coconut Cups
Prep time:
Total time:



For the Base Layer

  • 3 Medjool dates, pitted
  • 1½ Tbsp. Heinen’s pure organic maple syrup
  • 1 tsp. vanilla extract
  • ⅓ cup Heinen’s almonds, roasted
  • 3 Tbsp. Navitas Organics cacao powder
  • Pinch of sea salt

For the Coconut Layer

  • ¾ cup macadamia nuts, roasted
  • 2 ¼ cups Let’s Do Organic unsweetened coconut flakes
  • 6 Tbsp. Heinen’s pure organic maple syrup
  • 2 Tbsp. Heinen’s coconut oil
  • Pinch of sea salt

For Assembly

  • ¼ cup Heinen’s chocolate chips
  • 1 Tbsp. Heinen’s coconut oil
  • Let’s Do Organic unsweetened coconut flakes, for garnish
  • Flaky sea salt, for garnish


  1. Place a strip of parchment paper in each cup of a 6-cup muffin pan, ensuring that there is some overhang.
  2. Add all of the ingredients for the base layer to a food processor and blitz until the mixture forms a sticky dough. Divide the dough into 6 portions. Transfer the dough into each cup of the prepared muffin pan and press to flatten.
  3. Clean the food processor and add all of the ingredients for the coconut layer. Blitz until the mixture forms a loose dough. Divide the dough into each cup of the muffin pan and press. Freeze for 1 hour to set.
  4. Add the chocolate chips to a small bowl and microwave until melted, about 30 seconds to 1 minute. Stir in the coconut oil.
  5. Remove the coconut cups from the pan by pulling up the strips of parchment paper.
  6. Drizzle the melted chocolate overtop. Top with coconut flakes and flaky sea salt. Enjoy immediately or wait until the chocolate is set.

No Bake Coconut Cups

Yoko Segawa
By Yoko Segawa
Yoko Segawa is a published cookbook author, recipe developer, and food photographer who is passionate about plant-based cooking that everyone can enjoy. She shares tips for healthy cooking and beautifully styled, vibrant recipes on her Instagram page and YouTube channel: Yoko’s Kitchen.

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