Coconut Date Cups

Malzemeler

A Bounty has 14 ingredients. Mine has 6. No palm oil, no glucose syrup.

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12 soft Medjool dates

½ cup (130 g) raw cashews, soaked 4 hours

¼ cup (60 g) thick coconut cream

3 tbsp (60 g) maple syrup

1 tsp vanilla extract

Pinch of fleur de sel

⅓ cup (30 g) unsweetened shredded coconut

1 cup (175 g) dark chocolate (70% or higher)

Press the dates into a muffin mold and shape them into small cups. Soft Medjool dates are what makes this work — dry ones won’t press.

Blend the cashews, coconut cream, maple syrup, vanilla and fleur de sel until completely smooth, with no grit left, then stir in the shredded coconut by hand. That’s what gives you the texture.

Fill each date cup and freeze until completely firm. Dip in melted dark chocolate and finish with a touch of fleur de sel and shredded coconut while the chocolate is still wet.

Freeze again until the shell is crisp.

Bounty lovers, would you try these?

I’ll be making the cookbook announcement this week. Stay tuned!