Vegan Chocolate Brownie Coconut Cream Cup


Macros per Serving
Calories: 468
Fat: 29g
Carbohydrates: 32g
Protein: 21g
2 Servings Total

Chocolate Brownie Cup

  • 1/3 cup raw trophy Walnuts
  • 1/3 cup no salt raw Cashews
  • 1/3 Medjool dates
  • 1 tablespoon raw Cacao powder
  • 1 teaspoon Vanilla extract

Coconut Cream Filling

  • 1/4 cup lactose-free Cool whip
  • 2 tablespoons toasted Coconut flakes
  • 1 tablespoon melted Extra virgin Coconut oil


  1. Soak walnuts, dates and cashews in cold water for 15 minutes
  2. Drain, then add to food processor. Blend until all ingredients are fully combined. If you want it thicker, add a few more dates
  3. In a separate bowl, add the combined date batter then add cacao powder and vanilla extract
  4. Mix until combined and portion into a cupcake and place in freezer for 6 minutes
  5. In a bowl mix, lactose-free cool whip, coconut oil and toasted coconut flakes
  6. Add creamy mixture to your brownie and enjoy!

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