No-bake desserts are a great way to make delicious treats without the hassle of too much prep work (or if it’s too hot to turn on the oven). In my opinion, the best no-bake desserts typically have chocolate and coconut, like these Pecan Coconut Cups. Better yet, these bites are allergy-friendly; gluten-free and dairy-free.
My favorite tool for making no-bake sweets is my KitchenAid® 9-Cup Food Processor with ExactSlice™ System, since it processes all of the ingredients beautifully with the push of a button. Somewhere in between a snack and a dessert, these Pecan Coconut Cups are actually packed with good-for-you ingredients. Dates, honey, and a little bit of peanut butter are the binder for the oats, coconut, and pecans that take a spin in the Food Processor. Underneath that chocolate robe lies a soft and chewy treat, all together making them homemade bites of joy.
I use the Muffin Pan from my KitchenAid® Nonstick 5-Piece Bakeware Set to make these mounds because they help form the shape of this treat. After they have cooled and formed a cup-like shape, you dunk the morsels into silky, melted chocolate and enjoy. You could even drizzle the tops with chocolate, for a more elegant looking presentation.
We’re starting with plant-powered ingredients, many of which you probably already have in your pantry.
Add the unsweetened coconut, oats (certified gluten-free if needed), and chopped pecans to your Food Processor. The ExactSlice™ System is wonderful, because you can slice a variety of ingredients with one slide of the lever. Process on high for about 20 seconds, then pulse a few more seconds so that you have a coarse meal, as pictured above. Once processed, set aside in a separate bowl.
Bring the pitted dates, honey, peanut butter, and coconut oil to a light simmer, stirring to coat the dates. This helps to infuse them with liquid and flavor, making them easier to break down.
Pour the warm date mixture into the Food Processor. Begin to process on high. The dates will begin to break up into little pieces and then meld into a ball. Stop to scrape down the sides, then pulse until the dates are smooth, almost like a paste.
Next, grease a spatula and press the sticky date mixture into the dry ingredients. Rub your hands with a bit of coconut oil, and use them to squeeze and work the dry ingredients into the date mixture. It takes a little bit of elbow grease, but after a bit of pressing and squeezing the ingredients will combine.
Fill a 1/4 cup measuring cup with the mixture, and fill each cavity in your Muffin Pan. Use the back of the measuring cup to push the mixture down firmly into the cavity of the Muffin Pan so it forms its shape. Let them sit in the refrigerator for 10 minutes, then push out with a knife.
For the finishing touch, melt some dark chocolate in a microwave and dip away!
These tender Pecan Coconut Cups are a delicious mix of wholesome and sweet. Now the question is, will you eat the chocolate off the top first, or bite right into the layers of goodness?
Be sure to share your take on this Pecan Coconut Cups recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Pecan Coconut Cups
Makes 8-9 servings
3/4 cup old fashioned oats
3/4 cup unsweetened, shredded coconut
1 cup coarsely chopped pecans
1 cup light packed, pitted soft dates (must be soft dates)
1 1/2 tablespoons soft coconut oil
1 1/2 tablespoons natural peanut butter
1 1/2 tablespoons runny honey
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup dark chocolate chips
Add the unsweetened oats (be sure to use certified gluten-free if needed), coconut and chopped pecans to your KitchenAid® 9-Cup Food Processor with ExactSlice™ System. Process on high for about 20 seconds, then pulse a few more so that you have a coarse meal. Set aside in a separate bowl.
Bring the pitted dates, honey, peanut butter, coconut oil and salt to a light simmer, stirring to coat the dates. This helps to infuse them with liquid and flavor, also making them easier to break down. Cook for 4 minutes.
Pour the warm date mixture into the Food Processor, add vanilla, and blend on high for 30 seconds. The dates will start to break up into little pieces, then meld into a ball. Stop and scrape down the sides, then process for 30 to 50 more seconds, until dates are smooth, almost like a paste.
Next, grease your spatula and press the sticky date mixture into the dry ingredients to get it started. Then rub your hand with a bit of coconut oil, and use them to squeeze and work the dry ingredients into the date mixture. It takes a little bit of elbow grease, but after a bit of pressing and squeezing the ingredients will combine. If you’re still having trouble, add 1 more tablespoon of honey to help combine the ingredients if need be.
Fill a 1/4 cup measuring cup with the mixture, and fill each cavity in your Muffin Pan from your KitchenAid® Nonstick 5-Piece Bakeware Set, using the back of the measuring cup to push down very firmly so that the mixture forms the shape.
Put in the refrigerator for 10 minutes. Remove with a knife by gently scraping the inside edge of each cavity.
Melt dark chocolate chips in microwave on medium high power in spurts of 30 seconds, stirring, until just melted. Should be smooth and silky. Then dip tops of mounds into dark chocolate and let sit at room temperature until set. Store in a covered container for up to 1 week.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*