No-Bake Mini Vegan Bounty Coconut Cakes
Ingredients
- 200g medjool dates @ndmedjooldates
- 5 tbs shredded coconut @niulife
- 4 tbs cocoa powder @tropeaka
- 3/4 tbs maple syrup @honesttogoodnessau
- 1 cup shredded coconut
- 2/3 cup coconut yoghurt @coyo_organic
- 3 tbs maple syrup
- 2 tbs coconut oil (melted) @naturalrawc
- dark chocolate (melted) @alterecopacific and placed into moulds and placed in freezer!
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
Blend all ingredients for the coconut layer (desiccated 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 to 15 mins before serving