No-Bake Mini Bounty Coconut Cups
Ingredients
- 200g medjool dates @ndmedjooldates
- 5 tbs shredded coconut @niulife
- 4 tbs cacao powder @tropeaka
- 3/4 tbs maple syrup @honesttogoodnessau
Preparation
Add all ingredients for chocolate layer to food processor. Blend until mixture is crumbly and slightly sticky.
Transfer dough to a muffin silicone mould and press it down firmly
For the coconut layer: 1 cup shredded coconut, 2/3 cup coconut yoghurt @coyo_organic, 3 tbs maple syrup, 2 tbs coconut oil (melted) @naturalrawc
Blend all ingredients for the coconut layer (coconut, coconut yogurt, maple syrup, and coconut oil) in blender or food processor
Spoon filling onto chocolate layer. Put in freezer for at least 2hrs to set, or best overnight
Store the coconut cups in freezer. Let them thaw for about 10 mins before serving