No-Bake Vegan Chocolate-Coconut Cupcakes

Name: No-Bake Vegan Chocolate-Coconut Cupcakes
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: pecans; unsweetened hot chocolate; fine coconut flakes; dried dates; dried apricots; water; vegan coconut yoghurt; super fine coconut flakes; coconut blossom chocolate chips; cold press coconut oil

30 mins prepServes 10

Delicious no-bake vegan chocolate-coconut cupcakes that resemble Bounty bars but are healthier. Made with quality ingredients like pecans, coconut flakes, and coconut blossom chocolate, these cupcakes are easy to prepare and perfect for a sweet treat. They are gluten-free and can be stored in the fridge for up to one week.

10 servings

What you need

1 tbsp water

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Instructions

1: Prepare the crust layer by combining pecans, unsweetened hot chocolate, fine coconut flakes, dried dates, dried apricots, and water. Mix until combined.

2: Spread the mixture into cupcake molds and set in the fridge.

3: For the coconut layer, mix vegan coconut yoghurt and super fine coconut flakes until well combined. Pour on top of the crust in each cupcake.

4: Place in the freezer for 20 minutes.

5: For the chocolate layer, melt coconut blossom chocolate chips and cold press coconut oil using a double boiler.

6: Pour a thin layer of melted chocolate on top of each cupcake.

7: Decorate with coconut chips and keep in the fridge.

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No-Bake Vegan Chocolate-Coconut Cupcakes

What you need

Instructions

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