Chocolate Bounty Cups

  • 6 medjool dates 
  • 2/3 cup almond meal
  • 1 heaped tbsp of cacao powder 
  • ⅛ cup melted coconut oil
  • ½ cup coconut milk
  • 2 tbsp maple syrup 
  • 1 & 1/2 cups of coconut (shredded or flakes)
  • a pinch of salt
  • ⅓ cup melted coconut oil 
  • 2 tbsp maple syrup 
  • 1/4 cup cacao powder
  1. Starting with the base, use a food processor or blender to combine the almond meal, cacao powder & dates.
  2. Spoon out the mixture into a silicone muffin tray and press down. Place in the freezer while you prepare the next layer.
  3. Whisk together the melted coconut oil and coconut milk. Then, add the maple syrup & sea salt and mix. Finally add the coconut and mix until well combined.
  4. Add this coconut mixture on top of the bases and place back into the freezer while you make the chocolate layer.
  5. Whisk together the melted coconut oil and maple syrup. Then add the cacao powder and stir until combined.
  6. Pour the chelate on top of the coconut layer and put back into the freezer to set completely (around 3-4 hours).


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