Vegan Chocolate Coconut Cupcakes

Name: Vegan Chocolate Coconut Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 15 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

15 mins prepServes 10

These no-bake vegan chocolate coconut cupcakes taste like bounty bars but are healthier. They are easy to make, gluten-free, and made with high-quality chocolate sweetened with coconut blossom sugar.

10 servings

What you need

1 tbsp water

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Instructions

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

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

3: For the coconut layer, mix vegan coconut yoghurt with super fine coconut flakes and pour over 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 the melted chocolate layer on top of each cupcake.

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

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Vegan Chocolate Coconut Cupcakes

What you need

Instructions

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