Chocolate and coconut cups

September 17, 2019

PREP 15/Mins
SET 60/Mins
SERVES 10-12/Serves

BASE:

125 grams dark chocolate
3 tablespoons coconut oil

FILLING:

2 cups desiccated coconut
3 tablespoons coconut cream
4 tablespoons maple syrup
Dash of vanilla essence
1 serving (25 grams) Two Islands vanilla and coconut protein
1 - 2 tablespoons of water

Ganache:

100 grams dark chocolate
3 tablespoons coconut cream
Dash of vanilla essence

1. Line a muffin tin with cases - either a 6, 9 or 12 cavity depending on what size you want.

2. Melt chocolate base ingredients until smooth and evenly fill each case. Store in fridge or freezer to harden.

3. Add all coconut filling ingredients to a food processor and blend until combined. Mixture should be able to hold its shape. Add more liquid if you want a creamy/smooth consistency.

4. Spoon even amounts of coconut mixture onto bases and pack it in with your hands. This will help the filling stay put together.

5. Store cups in fridge.

6. Melt ganache ingredients on a low heat until smooth. Let it cool before evenly pouring it on top of cups. 

7. Keep in an airtight container in the fridge. 

About the author

This recipe was created for Two Islands by Dana Spice of @mybalancedbowls