Coco Cups (Dairy-Free & Gluten-Free)

If you love peanut butter cups but want something dairy-free, gluten-free, and made with simple whole-food ingredients, these Coco Cups are pure magic. They’re rich, chocolatey, lightly sweetened with maple syrup, and have a soft but sturdy almond-cacao crust that pairs perfectly with the silky chocolate filling. No baking needed and naturally free of gluten, dairy, and refined sugar.

Ingredients

For the Crust

• 1 ¼ cups almond flour
• 3 tablespoons cacao powder
• ⅛ teaspoon sea salt
• 2 tablespoons maple syrup
• ¼ cup extra-virgin, unrefined coconut oil (melted)

For the Filling

• ½ cup extra-virgin coconut oil, melted and cooled to room temperature
• ⅓ cup maple syrup
• 1 cup cacao powder

Instructions

1. Make the Crust

In a large mixing bowl, whisk together the almond flour, cacao powder, and sea salt.
Add the maple syrup and melted coconut oil, stirring with a fork until the mixture is fully combined and forms a moist, dough-like texture.

Line a cupcake pan with paper liners. Press the crust mixture firmly into 9 cups, working the dough across the bottom and slightly up the sides.

Refrigerate for 1–2 hours, or until the crust is firm and chilled.

 

2. Make the Chocolate Filling

In a food processor, combine the melted coconut oil and maple syrup, blending until smooth.
Add the cacao powder and continue processing until the mixture is glossy, creamy, and completely combined—scraping down the sides as needed.

Pour the chocolate filling into each chilled crust, smoothing the tops with a spoon or spatula.

3. Chill & Serve

Return the cups to the refrigerator and allow them to set for at least 1 hour.
Store in an airtight container in the fridge for up to 5 days.

Per Serving (9 cups)

• Calories: ~278 kcal
• Protein: ~3.8 g
• Carbs: ~15 g
• Fat: ~25 g