Coconut bonbons
These bonbons are made in a mini muffin tin, making them like little tarts. The base is crunchy and the filling is rich yet refreshingly flavored. A little celebration!
Ingredients
- 80 grams gluten-free rolled oats
- 39 grams desiccated coconut
- 15 grams coconut blossom sugar
- 30 grams coconut oil
- zest of 1 (organic) lemon
- 150 grams unsalted cashews
- juice of 1 lemon
- 125 milliliters coconut milk
- 50 grams coconut oil
- 35 grams desiccated coconut
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 180 degreesSoak the cashews for 30 minutes.Put the rolled oats with the desiccated coconut, coconut blossom sugar and melted coconut oil in the blender and mix. You want a mixture that you can press together a little; if needed add a bit of water or extra coconut oil.Divide this between the (mini) muffin molds and press down. Bake them in the oven for 10 minutes and let cool.Drain the cashews and, together with the remaining ingredients (desiccated coconut, coconut milk, coconut blossom sugar, lemon juice and vanilla extract), put them in the food processor and blend until smooth. Spoon this mixture onto the oat bases and place in the freezer.Optionally garnish with fresh fruit and desiccated coconut and let thaw for a few minutes before serving.
Cook it from the original
This recipe comes from cookinglife.eu. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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