Coconut Lime Cream Chocolates

Zingy yet delicate cream filled vegan chocolates. This no-bake recipe can be made nut-free and raw, and is refined sugar-free.

One of the best things about these little chocolate cream cups is that they’re the kind of dessert that’s perfect to have around in your freezer (or fridge) for a mini treat or a quick refueling snack. 

Coconut Lime Cream Chocolates
By Audrey, Unconventional Baker.
They’re tiny (so perfect for popping in your mouth) and all that creaminess makes them totally satisfying. And they’re quick to whip up too, which is a bonus.

Coconut Lime Cream Chocolates
In terms of zinginess… I’m all for a mega dose of lime, so my preference is to actually up the level of lime and even add some zest into this (zest of half a lime does the trick), but I had to tone these down a little for my friends who preferred something milder. The main thing to note is that you can play around with that — just taste the blended filling mixture and adjust the taste to your liking.

You can likewise adjust the sweetness a little, though keep in mind the chocolate coating will add some sweetness to this mixture too when the chocolates are ready.

And speaking of chocolate, for the chocolate coating, melt some of whatever dark chocolate you prefer or check out the recipe notes for a homemade alternative.



  • 3 tbsp coconut butter (manna)*
  • 2 tbsp unsweetened vanilla almond milk (or a nut-free plant milk of your choice)
  • 2 tbsp lime juice
  • 1 tbsp maple syrup
  • ⅛ tsp spirulina powder
  • ⅛ tsp turmeric (spice)

Chocolate Coating:

  • 1½ cups chopped dark chocolate or chocolate chips of your choice, melted**
  • 1 tbsp coconut oil (optional, for easier coating)

Coconut Lime Cream Chocolates


  • Blend all filling ingredients in a mini blender (I used my magic bullet) until the filling is completely combined.
  •  Place a silicone mini muffins pan on a metal tray (I used this kind). Divide the filling between 9 of the molds. Tap the pan on the counter to even out and flatten the filling in the molds. Place the tray in the freezer to set for 1 hour.
  • When ready to coat in chocolate, take the set filling out of the freezer and carefully push the set cream pellets out of the mold. Place a pellet on a fork and dunk in the melted chocolate to coat. Wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish. Place on a chilled parchment-lined tray to set.*** Repeat with remaining coconut lime pellets.
  • Place tray back in the freezer for 15 mins to fully set and enjoy! Keep leftovers frozen.
Coconut Lime Cream Chocolates


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Cake Magazine: Coconut Lime Cream Chocolates
Coconut Lime Cream Chocolates
Zingy yet delicate cream filled vegan chocolates. This no-bake recipe can be made nut-free and raw, and is refined sugar-free.
Cake Magazine
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