Have you ever wondered what would happen if Reese's Peanut Butter Cups had a baby with Bounty Bars? No you probably haven't but anyway, this is what would happen. Bounty cups! Crunchy shells of dark chocolate with a soft coconut filling! Such an easy recipe that requires minimal cooking and washing and ingredients. 3 ingredients, 3 steps.
I used little heart shaped silicone moulds from daiso which made them easy to remove :) you can also do them the traditional way in small cupcake liners I guess.
RAW VEGAN: I used dark chocolate for this, but you can use raw chocolate made of cocoa powder and coconut oil and agave if you like! Maple syrup can be subbed with agave.
What you'll need
35g 85% dark chocolate
1/8 cup dehydrated shredded coconut (desiccated works too)
1 tsp maple syrup
How to
1. Prepare 6 little silicone cups or liners. Melt dark chocolate. I microwaved for 1 min, stirred, and repeated till it was melted and smooth! Pour a little into the cup and spread up the sides. Put in the freezer.
2. Meanwhile mix maple syrup and coconut. Remove cups from freezer and fill up with coconut!
3. Pour melted chocolate over the coconut to seal it in and freeze again until the chocolate is set. It'll take less than 5 minutes (okay don't hold me to this I'm estimating)! Remove from cups and GOBBLE DOWN.
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