Vegan Coconut Cups (Print Version)

# Ingredients:

→ Chocolate Layer

01 - 100 g dates (Deglet Noor)

02 - 30 g shredded unsweetened coconut

03 - 24 g cocoa powder

04 - 15 g maple syrup or any other liquid sweetener

→ Coconut Layer

05 - 90 g shredded unsweetened coconut

06 - 160 g coconut yogurt or dairy-free alternative

07 - 60 g maple syrup or any other liquid sweetener

08 - 28 g melted coconut oil

# Instructions:

01 - Process the chocolate layer ingredients in a food processor for approximately 10 seconds until crumbly and slightly sticky. Firmly press the mixture into a muffin pan or silicone mold.

02 - Blend the coconut layer ingredients in a blender or food processor for a few seconds. Spoon the filling onto the chocolate layer and lightly press it down.

03 - Freeze the pan 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. Thaw for 20 to 30 minutes before serving.

# Notes:

01 - Deglet Noor dates can be replaced with 100 g of Medjool dates as they are larger. Any dairy-free yogurt or cashew cream can substitute coconut yogurt.

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