I’m finally back to feeling like myself after weeks of recovering from Covid. I’ve been working on this recipe for a while now, and finally am able to share it!
I feel lucky to be able to team up with one of my favorite brands, Cocojune, to create a dessert recipe using their additive coconut yogurt. If you haven’t tried them yet, you’re missing out.
They’ve got tons of flavor and just the right amount of sweetness. Plus—they’re packed with probiotics to help support a healthy digestive system.
These little cups are a great to make ahead and enjoy when you want a a sweet treat. With only 4 ingredients, they don’t take a lot of time to make but are decadent and satisfying.
Salted Date Coconut Cups
Makes 12
Ingredients
1 cup walnuts
12 Medjool dates, pitted and divided
Sea salt
2 cups Cocojune yogurt (I used the Vanilla Chamomile flavor)
For garnish
beet powder
edible flowers
In a food processor, pulse the walnuts, 6 dates, and a pinch of sea salt until it resembles a coarse meal. Use your finger to press the mixture to make sure it’s sticky enough to hold together. Add to a small bowl and set aside.
Add the remaining dates and another pinch of sea salt to the food processor and pulse until the dates blend into a paste then set aside.
Line a muffin tin with baking cups. Spoon 1 tablespoon of the walnut and date mixture into the cups and gently press down using a small measuring cup to help create a crust.
Spoon 1 tablespoon of coconut yogurt on top of the walnut and date crust. Follow with a small spoonful of date paste and top with another tablespoon of coconut yogurt. Repeat until all the remaining baking cups are filled.
Pop the muffin tin into the freezer to set the cups, about 20-30 minutes.
Remove from the freezer and top with a sprinkle of pink beet powder and edible flowers. Enjoy immediately.
xx - Sarah Kate
Oh this sounds delicious! I need to get a better food processor, one that can chop dates! Then I’ll try this.