04/01/21
Raw Bounty Cups
This will be a definite hit with the family as an after school or dinner treat and the best news is, it won’t break any healthy New Year Resolutions! Our fabulous retreat chef Catherine from Wildings Vegan Kitchen has lovingly shared her recipe with The Zest Life community to enjoy!
(makes 12 portions in mini cupcake/muffin tins, ideally silicone ones so that the desserts pop out easily!)
- 18 dates, soaked if not nicely moist already
- 80 g roasted almonds
- 80g cashews
- 1 tsp vanilla essence
Blend the above ingredients in a food processor until the mixture forms a ball and sticks together. Press into mini cupcake moulds to form your base and chill for at least 30 mins
- 2.5 cups desiccated coconut
- 400ml coconut cream (must be the thick stuff – not the milk!)
- 4 tbsp maple syrup
- 1 tsp vanilla essence
Blend until creamy. spoon carefully onto your prepared bases and chill again.
- 150g dark chocolate
- 1 tbsp coconut oil
Melt chocolate and oil in a bowl above a pan of boiling water, stirring until melted. Pour over your cream layer and freeze.
You can enjoy these straight from the freezer or thaw first, but be aware they may not be as firm once thawed!
Enjoy, guilt-free!
If you would like to see more Wildings Vegan Kitchen content, visit her Facebook Page. If you love this recipe, drop her a like, comment or message!
