Today we are sharing you three ways of making vegan chocolate cups in preparation for Valentine’s Day!

If university students exchanged Valentines, I would make these chocolate cups for all my favourite humans on campus. Quick, no-bake treats are one of my favourite things to make because they are almost always foolproof. This means I could be super tired after a long day, craving chocolate, and still be able to whip myself a small batch of these to finish my night off on a sweet note.

Because coconut oil is the base of the chocolate cups, these are super quick to solidify but also quick to melt when left in room temperature. I like to store mine in the freezer because they don’t freeze solid and treats from the freezer mean more space for produce space in the fridge!

It’s Feb 11th and I am so excited for Sunday night after this not-so-fun weekend getting my brain ready for a very difficult midterm for me this week. I’ve always struggled with understanding and applying math concepts, which is a reason why I’ve put off taking math for 3 years, but this year I really needed to fit it into my timetable and just try my best to pass the course. I tried studying two days ago, but I just got upset at all the things I still didn’t know and went off and turned on my essential oil diffuser did yoga to avoid further disappointments. Probably not the best approach, but definitely good for my mental wellbeing.

After writing this blog post, I’m going to be uber productive and finish plus hand in a research paper in one day. I think it’s doable if I work hard enough… no procrastination for me!

Enough talk about work, weekends are supposed to be relaxing and a break from hectic weekdays, so if your goals don’t involve trying to learn alien math concepts this weekend, then you won’t regret spending some time making these super delicious chocolate cups while doing the whisk-dance to your favorite playlist playing in the background.

I hope you’ll love these as much as I do! I made oh so many just two weekends ago (36 giant cups!) and I still have some left in the freezer back at my parents’ house. I wish I could teleport some to my apartment, but I guess I’ll just have to make myself another batch when my brain tells me to stop studying!

Let me know your favourite! I can’t pick just one!

BOUNTY COCONUT CUPS 

Yield: 12 cups

INGREDIENTS

Filling:

• 1 can coconut milk (refrigerated overnight)
• 1 ½ c. coconut flakes
• ¼ c. maple syrup
• 1 tsp. vanilla extract
• 1 tsp. salt

Chocolate:

• 1 c. coconut oil, melted
• 1 c. cacao powder
• 1/3 c. maple syrup
• ¾ tsp. salt

DIRECTIONS

1.) In a medium mixing bowl, add in all the chocolate ingredients and whisk until smooth.

2.) Line a muffin tin with cupcake liners. Pour a spoonful or two into each of the cups and shake it around so the chocolate coats the sides of the liners. This just ensure that the cups won’t come out like a chocolate sandwich and more like a peanut butter cup.

3.) Place in freezer (or fridge if you don’t mind a longer waiting time) to set. Meanwhile, you can make the coconut filling.

4.) For the coconut filling, open your can of refrigerated coconut milk form the fridge. Make sure not to shake the can before doing so because the whole intention of chilling it is to allow the coconut cream to separate from the water. Scoop the creamy white stuff in the can into your mixing bowl. Depending on the brand of your coconut milk, some yield more coconut cream than others so if you find that you don’t have a lot of coconut milk, just add some of the clear liquid in the mixture along with the rest of the ingredients for the filling; it will turn out just as good. I used ~2/3 of the can.

5.) Take out the chocolate cups from the freezer once they are set (it should take only 5 minutes or so) and add in the coconut filling to each, before spooning the remaining chocolate onto the coconut filling.

Avocado Chocolate Mousse Cups

Yield: 12

INGREDIENTS

Filling:

• 2 avocados
• 1/2 c. cocoa powder
• 1/2 c. almond milk
• 6 tbsp. maple syrup
• 2 tsp. vanilla extract
• 2 tsp. salt

Chocolate:

• 1 c. coconut oil
• 1 c. cacao powder
• 1/3 c. maple syrup
• ¾ tsp. salt

DIRECTIONS

1.) In a medium mixing bowl, add in all the chocolate ingredients and whisk until smooth.

2.) Line a muffin tin with cupcake liners. Pour a spoonful or two into each of the cups and shake it around so the chocolate coats the sides of the liners. This just ensure that the cups won’t come out like a chocolate sandwich and more like a peanut butter cup.

3.) Place in freezer (or fridge if you don’t mind a longer waiting time) to set. Meanwhile, you can make the avocado chocolate mousse filling.

4.) For the avocado mousse filling, mash the avocado in a medium bowl, and whisk in the rest of the ingredients. If you have a blender on hand, you can use that to create a smoother consistency.

5.) Take out the chocolate cups from the freezer once they are set (it should take only 5 minutes or so) and add in the avocado mousse filling to each, before spooning the remaining chocolate onto the filling.

Salted caramel cups

Yield: 12

Filling:

• 1 ½ c. dates, pitted
• ¼ c. almond butter
• ¼ c. almond/coconut milk
• 1 tsp. vanilla extract
• 1/2 tsp. caramel extract (optional)
• 1 tsp. salt

Chocolate:

• 1 c. coconut oil
• 1 c. cacao powder
• 1/3 c. maple syrup
• ¾ tsp. salt

DIRECTIONS

1.) In a medium mixing bowl, add in all the chocolate ingredients and whisk until smooth.

2.) Line a muffin tin with cupcake liners. Pour a spoonful or two into each of the cups and shake it around so the chocolate coats the sides of the liners. This just ensure that the cups won’t come out like a chocolate sandwich and more like a peanut butter cup.

3.) Place in freezer (or fridge if you don’t mind a longer waiting time) to set. Meanwhile, you can make the salt caramel filling.

4.) For the caramel filling, add all the ingredients in a food processor and mix until smooth. Add in the rest of the ingredients and blend until smooth. Add more plant-based milk or water as needed to reach a paste consistency.

5.) Take out the chocolate cups from the freezer once they are set (it should take only 5 minutes or so) and add in the salted caramel filling to each, before spooning the remaining chocolate onto the filling.