Raw coconut cupcakes

Raw coconut cupcakes

Raw coconut cupcakes, a vegan and gluten free recipe which is easy to make and furthermore refined sugar-free and low-carb

Prep Time20 mins

Cook Time2 hrs

Total Time2 hrs 20 mins

Course: Dessert

Servings: 8

Calories: 226kcal

Author: Ela

Ingredients

Bottom layer:         

·         10 - 11 small dates (deglet nour) (80 g)

·         4 tbsp oats (gluten free if needed) (28 g)

·         4 tbsp cocoa powder (24 g)

·         4 tbsp shredded unsweetened coconut (24 g)

·         1 1/2 tbsp agave syrup raw (or maple syrup) (15 g)

Coconut layer:

·         1 cup shredded unsweetened coconut (100 g)

·         1/3 cup + 1 tbsp coconut yogurt (100 g)

·         3 tbsp agave syrup raw (or maple syrup) (60 g / 45ml)

·         2 tbsp coconut cream (40 g) - see recipe notes

·         2 tbsp coconut oil melted (28 g)

Instructions

1.            Process the ingredients for the bottom layer in your food processor for about 10 seconds

2.    Press the dough into 8 muffin molds (silicone molds work best)

3.    Process all ingredients for the coconut layer in your food processor. Blend for some seconds, stop the motor and scrape down the sides with a spoon. Do this until all the ingredients are well combined. This might take about 10 minutes

4.    Fill the coconut layer on top of the bottom layer and freeze the raw coconut cupcakes for at least two hours. Let them thaw for about 15-20 minutes until you eat them. Enjoy!

Source  https://elavegan.com

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