I absolutely love mounds candy bars, specifically when they’ve been frozen. I pretty much love anything coconut, and then you slather it in 72% chocolate and you had me at hello.
These tasty little vegan, gluten free, very low sugar cups are quick and easy to make and will add a nice touch to any party or any time, like a random Tuesday.
Makes 20 cups
*1 1/4 cup shredded, unsweetened coconut*1/4 cup pure maple syrup*2 tbsp virgin, unrefined coconut oil, softened
*1/2 tsp vanilla extract
*pinch of high quality salt
*3/4 cup dark chocolate, in chunks or use chocolate chips
*Line mini cupcake tin
*Add coconut, maple syrup , coconut oil, vanilla and salt to food processor. Pulse until combine and forms a nice little coconutty paste.
*Add 1 tbsp of coconut mixture to the lined cupcake tin, press down to form a layer on the bottom. I found it best to wet my hands after all the layering and go back to make them a little nicer.
*Put in freezer for 30-45 minutes.
*In a double boiler or bowl over a pot of boiling water, add chocolate and melt.
*Remove cupcake tin from freezer and spoon melted chocolate over the coconut.
*Place back in freezer for another 30-45 minutes, and viola!