Spirulina Bounty Cups
Ingredients
For the Coconut Filling
- 1 can coconut cream (full fat) *entire can, including the liquid
- 3 tablespoons date sugar
- 4 tablespoons coconut flakes + more if needed
- 1/2 cup water
- 4 teaspoons tapioca flour (or tapioca starch)
- 1 packet spirulina
For the Chocolate Shell
- 2 tablespoons dairy-free chocolate chips
- 1 teaspoon coconut oil
Preparation
In a saucepan over low temperature, mix all the ingredients for the coconut filling until thick and smooth.
Transfer the mixture to a bowl and add the spirulina, mixing well.
In a small saucepan, melt the chocolate chips and coconut oil over low heat to make the chocolate sauce, stirring frequently until melted.
To assemble the cups, add the chocolate sauce to silicone cupcake holders and place them in the fridge for 10 minutes.
After 10 minutes, add the coconut mixture to the cups, and pour more chocolate sauce on top.
Let the cups set in the refrigerator for another 10-15 minutes.
Enjoy the Spirulina Bounty Cups!