No Bake Chocolate Coconut Yogurt Cups

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As the weather begins to get hotter, the no bake recipes are in full swing. Living in Texas, it almost feels as if Fall and Spring don’t really…happen.

It’s almost like it’s 1000 degrees, then Fall for 3 weeks, then -1000 degrees, then Spring for 3 weeks, then 1000 degrees again. It’s…..well it’s just Texas.

Sooo….as I enjoy week 2 of this non-existent Spring weather, I thought that these No Bake Chocolate Coconut Yogurt Cups would be perffff.

There are so many perks to no bake recipes. There’s the obvious reason that no oven = minimal heat in the kitchen. BUT, I also love the fact that no bake usually implies that the recipe is going to be super simple.

These yogurt cups are no exception.

To begin making these cups, you’ll start with 2 cups of rice Chex cereal, any brand will work for this.

Just add to a bowl and break down into small crumbs using your hands.

Lite maple syrup, melted coconut oil and cocoa powder is then added and everything is thoroughly combined using a rubber spatula.

The mixture is then distributed between 6 cupcake cavities. You’ll then form little cups using your hands by pressing the mixture to the sides of the cupcake liners.

Finger, bowl and spatula licking is not required, BUT is highly recommended.

Once the cups have had a chance to solidify in the freezer for about 10 minutes, carefully peel off the liners and fill each cup with nonfat yogurt and top with berries. Done and DONE!

-Recipe and Nutrition Information Below- 

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No Bake Chocolate Coconut Yogurt Cups

No Bake Chocolate Coconut Yogurt Cups that are gluten & guilt free! A super easy, yet delicious breakfast or dessert recipe.

30 minPrep Time

30 minTotal Time

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Ingredients

• 2 cups rice Chex cereal
• ¼ cup coconut oil, melted
• ¼ cup lite maple syrup
• 2 tbs cocoa powder
• ½ cup coconut flakes, sweetened
• 2 cups nonfat Greek yogurt
• 1 cup mixed berries

Instructions

1. In a medium sized skillet, heat the coconut flakes over medium heat until golden brown.
2. Add the chex cereal to a large bowl and using hands, break down into small crumbs. Add the coconut oil, maple syrup, toasted coconut flakes and cocoa powder. Mix thoroughly using a spoon or rubber spatula.
3. Line a cupcake pan with cupcake liners and distribute the mix evenly between 6 cavities. Using your hands, gently press the mix to the edges of the cupcake liners, leaving a large dent in the middle. Freeze for 10 minutes.
4. Once coconut cups are solid, remove from liners and line up on a tray. Fill each cup with nonfat Greek yogurt and berries. Keep refrigerated until ready to serve.

Notes

Keep refrigerated until ready to serve

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https://www.itscheatdayeveryday.com/no-bake-chocolate-coconut-yogurt-cups/

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