So I’ve been on a bit of a chocolate kick… but honestly you can’t have too many options when it comes to vegan chocolate treats. These simple, tiny cups are bursting with flavor from the zingy lime combined with the delicate creaminess of coconut and of course, the dark chocolate shell.
Lime and dark chocolate go super well together. After making these mint chocolates and this coconut lime cake in the last few weeks this particular flavor combo was on my mind, and I’m happy to report they turned out seriously delicious :)
One of the best things about these little chocolate cream cups is that they’re the kind of dessert that’s perfect to have around in your freezer (or fridge) for a mini treat or a quick refueling snack. They’re tiny (so perfect for popping in your mouth) and all that creaminess makes them totally satisfying. And they’re quick to whip up too, which is a bonus.
A few recipe notes for these Coconut Lime Cream Vegan Chocolates:
I used a combination of equal parts of spirulina and turmeric to get the lovely lime green color in the filling. You can skip that part if you like — it’s not essential to the recipe. But there’s something very cheery about it :) It’s what turns these into “happy food” for me.
In terms of zinginess… I’m all for a mega dose of lime, so my preference is to actually up the level of lime and even add some zest into this (zest of half a lime does the trick), but I had to tone these down a little for my friends who preferred something milder. The main thing to note is that you can play around with that — just taste the blended filling mixture and adjust the taste to your liking.
You can likewise adjust the sweetness a little, though keep in mind the chocolate coating will add some sweetness to this mixture too when the chocolates are ready.
And speaking of chocolate, for the chocolate coating, melt some of whatever dark chocolate you prefer or check out the recipe notes for a homemade alternative.
Janel made a lovely video for this recipe, so you can see just how easy these are to make.
Note that she her filling was a bit thinner than in the chocolates in my photos. So keep in mind that depending on your mold size and how much you fill each one, your filling size will shift as well — it’s something you can control to your liking.
Another quick tip on this note is that if you wanted to thin out your chocolate so that it coats more thinly, you can add a bit more coconut oil or cocoa butter to the chocolate before melting. I do love the version Janel ended up with as well though — you really can’t go wrong with chocolate + a creamy lime filling in any shape or form :)
Zingy yet delicate cream filled vegan chocolates. This no-bake recipe can be made nut-free and raw, and refined sugar-free.
- 3 tbsp coconut butter (manna)*
- 2 tbsp unsweetened vanilla almond milk (or a nut-free plant milk of your choice)
- 2 tbsp lime juice
- 1 tbsp maple syrup
- ⅛ tsp spirulina powder
- ⅛ tsp turmeric (spice)
- 1½ cups chopped dark chocolate or chocolate chips of your choice, melted**
- 1–2 tbsp coconut oil (optional, for easier coating)
- Blend all filling ingredients in a mini blender (I used my magic bullet) until the filling is completely combined.
- Place a silicone mini muffins pan on a metal tray (I used this kind). Divide the filling between 9 of the molds. Tap the pan on the counter to even out and flatten the filling in the molds. Place the tray in the freezer to set for 1 hour.
- When ready to coat in chocolate, take the set filling out of the freezer and carefully push the set cream pellets out of the mold. Place a pellet on a fork and dunk in the melted chocolate to coat. Wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish. Place on a chilled parchment-lined tray to set.*** Repeat with remaining coconut lime pellets.
- Place tray back in the freezer for 15 mins to fully set and enjoy! Keep leftovers frozen.
*Coconut butter / manna is a product made by the blending of shredded coconut (sort of like a nut butter, but from coconut). It’s not the same as coconut oil. A common brand available in stores in North America is Nutiva. You can also make your own at home if you’ve got a good food processor (there are instructions and a video tutorial on how to do that in my book Unconventional Treats).
**Can also make your own refined sugar-free and dairy-free magic shell coating using this easy recipe. Note: if using this magic shell alternative then no need for the additional tbsp of coconut oil for the coating in this recipe.
***If you have a chilled tray that’s lined with parchment paper ready, then placing the chocolates on it will make them set a lot more neatly (as opposed to creating a puddle of chocolate around the base) since the chocolate coating solidifies when it comes into contact with anything cold.
This post contains affiliate links to Amazon.com for products used to make the recipe.