How long does chocolate coconut creams [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can chocolate coconut creams [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make chocolate coconut creams [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is chocolate coconut creams [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chocolate coconut creams [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Chocolate Coconut Creams
[Vegan]

KM By: Kimmy Murphy

Author Bio

Beginner vegan desserts that'll satisfy your sweet tooth. I'm Kimmy, a holistic nutritionist and author of... Read More

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Chocolate Coconut Creams [Vegan]

These little bite-sized chocolates have a creamy coconut filling. Fun-shaped chocolate moulds are a great idea when making these for special occasions, but if you're making them for home, then ice cube trays work perfectly well. These chocolates can be stored in the refrigerator for whenever you're craving a small,... Read More

Ingredients You Need for Chocolate Coconut Creams [Vegan]

1 cup cacao butter
3/4 cup unsweetened raw cocoa powder
4 tablespoons maple syrup
1 13.5-ounce can full-fat coconut milk, refrigerated overnight
3 tablespoons shredded unsweetened coconut

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How to Prepare Chocolate Coconut Creams [Vegan]

Melt the cacao butter in a medium pot on the stove. Once it has melted, sift in the cocoa powder and whisk until smooth.
Add the maple syrup and stir.
In chocolate moulds, or in ice cube trays, pour a bit of chocolate into each slot. You don’t need much, just enough to cover the bottom of the mould. Put the chocolate-coated moulds into the freezer for 10 minutes.
While the chocolate has hardened, take the coconut milk out of the refrigerator. Open the can, carefully scoop the hardened cream off the top, and put it into a large mixing bowl.
Using an electric mixer (or a good whisk), beat the cream until it becomes fluffy.
Remove the chocolate moulds from the freezer, add a tiny dollop of whipped cream to the center, cover it with the shredded coconut, and then pour enough of the chocolate mixture to fill the mould.