No-Bake Vegan Bounty Coconut Cakes
Ingredients
Chocolate layer
- 200g medjool dates
- 5 TBS shredded coconut
- 4 TBS cocoa 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)
Optional tails
- Dark chocolate
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 in blender or food processor.
Spoon filling onto chocolate layer. Put in freezer for at least 2 hours to set, or best overnight.
Storage
Store the coconut cups in freezer. Let them thaw for about 10 to 15 minutes before serving.