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.
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.
