Bounty cups

• coconut flour: 70 g
• nut butter (almond, cashew, peanut): 60 g
• coconut oil: 10 g
• coconut milk: 110 ml
• dark chocolate: 100 g
• grated coconut: 5 g

Preparation

Step 1

Knead together the coconut flour, nut butter and coconut oil with your hands. Place 15g of dough into individual silicone cups and lightly press down on bottoms and sides.

Step 2

Melt the chocolate and the coconut milk in a pot on the lowest heat.

Step 3

Pour the melted chocolate into the forms and garnish with grated coconut.

Step 4

If the dough is overlapping on the form's sides lightly press it down.

Step 5

Place the forms into the fridge for two hours and leave them there for storage.