Vegan coconut cakes

We’ve got a great addition to our healthy recipes family. Vegan coconut cups are not just healthy, they are also delicious and they look and really tasty.

All you need is a few ingredients and a blender! No need to bake anything. Simply put vegan coconut cups into the freezer and enjoy them whenever you feel like having something sweet (yet healthy).

Vegan coconut cakes are made with shredded coconut, cocoa powder, honey (or maple sirup) and dates.

This vegan recipe doesn’t contain dairy, eggs, gluten or sugar. It is rich on fibre and ideal for coconut lovers!

Store the coconut cups in the fridge (for up to 5-6 days) or in the freezer (for up to 2 months). Let them thaw for about 20 to 30 minutes before serving. Enjoy!

Ingredients

Chocolate Layer

100 g dates

30 g shredded unsweetened coconut

25 g unsweetened cocoa powder

15 g honey or maple syrup

Coconut Layer

90 g shredded unsweetened coconut

160 g coconut yogurt

60 g honey or maple syrup

30 g coconut oil melted

Optional: ½ teaspoons coconut essence

Instructions

Chocolate Layer

1. In a blender combine 100 g dates, 30 g shredded unsweetened coconut, 25 g unsweetened cocoa powder, 15 g honey or maple syrup.

2. Transfer the dough to a silicone muffin pan and press it down firmly.

Coconut Layer

3. In a blender combine 90 g shredded unsweetened coconut, 160 g coconut yogurt, 60 g honey or maple syrup, 30 g of melted coconut oil and ½ teaspoon coconut essence.

4. Spoon coconut mixture onto chocolate mixture. Press gently.

Put the pan in the freezer for at least one hour to set.