Aloha Double Chocolate Chunk Coconut Cream Minis




Yield 12



  1. Prep ahead by storing your can of coconut milk in your refrigerator overnight. This will firm up the fat in the coconut milk and make it about 80% solid.
  2. You can make the crust the night before as well, storing it in the freezer to set-up.
  3. Make your crust by pulsing your almonds in a food processor/high-speed blender till somewhat smooth. Add in your coconut, raisins and flax “egg”. Pulsing till everything is well combined. You can add a touch more of water if it’s not sticking together.
  4. Transfer your crust mixture evenly into 12 cupcake molds. I highly recommend using a silicone mold so these pop out easily. If you’re using a metal pan, add cupcake liners.
  5. After adding about 1 heaping tbsp of crust into each cup, press it down with the back of a spoon and smooth out evenly. Repeat till all your cups are flattened.
  6. Transfer to the freezer to set while you mix the filling together.
  7. Prep ahead by storing your mixing bowl and whisk in the freezer about 10 minutes before use.
  8. Remove your coconut milk that has chilled overnight from the fridge, open and add everything into your chilled bowl.
  9. Whip this slowly and gradually increase the speed. You want to whip it on high for about 30 seconds.
  10. Turn your mixer off and gently add in your melted Aloha chocolate. I melted mine in a glass bowl on top of a small pot with a cup of water cooking at medium low heat.
  11. Pour in your cacao powder, sugar/sweetener of choice and vanilla. Whisk till fully combined of a medium high speed, stopping to scrape down the sides as needed.
  12. Using a 1 inch scoop, measure out two per cup. You can then transfer back to your freezer to set for at least 30 minutes to firm up again.
  13. Serve almost frozen with a little shredded coconut and chocolate on top!


If don't want to melt the chocolate, you can either chop it finely or use a microplane/grater to make uniform pieces.Store extras in the freezer, covered. These will keep for up to a month. Move to fridge to dethaw 30 minutes before serving.

Courses Dessert

Cuisine Vegan, Gluten-Free

Recipe by The Plant Philosophy at