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 chocolate layer to food processor and 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 and put in freezer for at least 2 hours to set, or best overnight
Store the coconut cups in freezer and let them thaw for about 10 minutes before serving
