Cestas veganas de coco

Ingredientes

• 13 medium dates ((Deglet Noor) *see notes)
• 5 tbsp shredded unsweetened coconut
• 4 tbsp cocoa powder
• 3/4 tbsp maple syrup (or any other liquid sweetener)
• 1 cup shredded unsweetened coconut
• 2/3 cup coconut yogurt (*see notes)
• 3 tbsp maple syrup (or any other liquid sweetener)
• 2 tbsp coconut oil (melted)

Preparación

1. 1

   You can watch the video in the post for visual instructions.I recommend measuring the ingredients in grams on a kitchen scale.

2. 2

   --- Chocolate Layer ---

3. 3

   Process the ingredients for the chocolate layer in your food processor for about 10 seconds or until the mixture is crumbly and slightly sticky.

4. 4

   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.

5. 5

   --- Coconut Layer ---

6. 6

   Blend all the ingredients for the coconut layer in your blender for some seconds. You can also use a food processor as I did.

7. 7

   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. Enjoy!