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