Bounty Cupcakes With Raspberries: No Bake
This is one of my last creations for sweet and healthy pleasure. Easy to make, quick, and without baking! Inspired by Bounty chocolate, I wanted to make a healthy version of it, but in the meantime to add some freshness with raspberries. This is the result! Such an extraordinary taste! Store in an ordinary refrigerator. They will be gone very quickly :)
Servings:
12
yield(s)
Prep Time:
10
mins
Cook Time:
20
mins
Total Time:
30
mins
Ingredients
Coconut filling
-
120
g
coconut flour
-
1/3
cup of plant milk
(almond, oat or rice)
-
1
tbsp
honey
(taste and add more if you want to)
-
1
tbsp
tahini
-
1
tsp
vanilla extract
Chocolate layers (bottom and cover)
-
200
g
dark chocolate
-
1
tbsp
coconut oil
(optional, but it is better with it)
Raspberries
-
15-20
raspberries
-
1
tbsp
honey
Instructions
-
Take paper muffin baskets and place them in a muffin tin.
-
Melt 100 g of dark chocolate, and put 1 full teaspoon in each basket. Smear the chocolate with the spoon on the walls of the baskets to get beautiful chocolate baskets. Put the mold in the freezer for about 10 minutes to harden the chocolate.
-
Meanwhile, mix the ingredients for the coconut filling in a separate bowl and add more honey if you do not like it.
-
Put the raspberries in a cup, add honey, and just mix them well.
-
Remove the mold with the chocolate baskets from the freezer, put the coconut mixture in each basket to the top, put 1-2 sweetened raspberries on the coconut, and add another drop of vanilla extract in each basket.
-
Melt the remaining 100 g of dark chocolate and sprinkle on each cookie to cover.
-
Leave them in the freezer for another 10 minutes, and then you can store them in a regular refrigerator all the time.