Hello cuties! How are you? Here we’re having some really hot weather – today it got to 23° C! And with this weather I am not too bothered with baking, but my sweet tooth always craves something sweet so I found this delicious recipe, really really easy to make and extra tasty – here is the recipe for Vegan Coconut Cups by Elavegan.

Ingredients 

Chocolate Layer:

• 13 medium (100 g) dates (Deglet Noor) *see notes
• 5 tbsp (30 g) shredded unsweetened coconut
• 4 tbsp (24 g) cocoa powder
• 3/4 tbsp (15 g) maple syrup or any other liquid sweetener

Coconut Layer:

• 1 cup (90 g) shredded unsweetened coconut
• 2/3 cup (160 g) coconut yogurt *see notes
• 3 tbsp (60 g) maple syrup or any other liquid sweetener
• 2 tbsp (28 g) coconut oil melted

Method 

Chocolate Layer

• Process the ingredients for the chocolate layer in your food processor for about 10 seconds or until the mixture is crumbly and slightly sticky.
• Transfer the dough to a muffin pan (I recommend using a silicone mold) and press it down firmly. Check the step-by-step photos above in the blog post.

Coconut Layer

• Blend all the ingredients for the coconut layer in your blender for some seconds. You can also use a food processor as I did.
• Spoon the filling onto the chocolate layer and slightly press it down. Put the pan in the freezer for at least one hour to set. Store the coconut cups in the fridge (for up to 5-6 days) or in the freezer (for up to 2 months). Let them thaw for about 20 to 30 minutes before serving.

I hope you’ll find this recipe as delicious as I found it!

Love,

TVCL xx