Cherry coconut cups
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12 cups
Ingredients
Crust
  • 2 cups oats
  • ½ cup buckwheat
  • 1 cup shredded coconut
  • 3 tbsp cacao/cocoa powder
  • ¼ cup water
  • 3 tbsp coconut oil, melted
  • 1 cup medjool dates, pitted
  • 1 chia egg (1 tbsp chia mixed with 3 tbsp water)
  • ½ tsp cinnamon
Filling
  • 1 pot Provamel Soya with Coconut alternative to yogurt Free From Sugars
  • 1 cup cherries
  • ¼ cup dark chocolate, chopped
Instructions
  1. Preheat oven to 180•c. Unless you have a silicon cupcake mould, grease a regular cupcake tin with a little coconut oil.
  2. Prepare cups by adding all crust ingredients to a food processor, pulsing until combined. The mixture should stick together easily in your fingers. If not, add a tbsp of water at a time and pulse again.
  3. Press the crust into prepared cupcake tin to form the cups. Bake in the oven for 15 mins. Remove from the oven and allow to cool fully.
  4. When ready to serve, fill with a generous dollop of Zero Sugar Big Pot with Coconut. Top with fresh cherries and a little dark chocolate.
Recipe by Bo's Kitchen at https://www.boskitchen.com/cherrycoconutcups/