Raw Coconut Cupcakes

It seems like it’s been forever… But, now I have you in my life once again… I will never let you go… my dear coconut! 😀

It really does seem like ages passed since I posted the last coconut dessert. The truth is that we’ve been waiting for a new batch of raw coconut flakes to arrive and now they are finally here! We bought one kilogram of this aromatic magic and although it is a big bag, I doubt it will last us for long, having planned various treats with it.

From all the commercial candy in a wrapper, Bounty was always my favorite. Being a cuckoo for coconuts, one could never guess? Anyway, a few weeks ago I got the idea of trying to make my own Bounty. I didn’t want to fiddle with making bars and thinking how to coat them in chocolate with little to no mess, so I got my trusted cupcake paper liners, just to make my life a bit easier.

Coconut Layer

• 200 grams raw coconut flakes
• 1 teaspoon of vanilla bean powder
• 3-4 teaspoons of coconut sugar (or some liquid sweetener)
• 2-3 tablespoons of melted coconut oil

In the food processor, mix the coconut flakes until you get crumbly and a little oily consistency. Add the rest of the ingredients and mix again. Press the mixture in the paper liners and put the lines in the muffin tray. If you, by any chance, don’t have muffin tray or like me, are just lazy to find it, you can use right size cups or coffee mugs, just to keep the liners from spilling when you add the chocolate. Pop them in a fridge or freezer while you prepare the topping.

Chocolate Layer

• 2 tablespoons of carob powder
• 2 tablespoons of cacao powder
• 3 teaspoons of coconut sugar (or some liquid sweetener)
• 1 teaspoon of vanilla bean powder
• 4-5 tablespoons of melted coconut oil
• 1 tablespoon of sunflower seed butter

Mix all the ingredients. If you have a coffee grinder, you can powder the coconut sugar to create the smooth texture more quickly. I didn’t do that and sugar still dissolved after a some mixing. Pour the chocolate over the coconut layer and add some coconut flakes on top. Put the cupcakes back into the fridge or freezer for a 1-2 hours. The plus side is that they don’t take too long to firm up.

Since we did our weekly food shopping yesterday, our fridge is super-full with greens, so our cupcakes are staying in the freezer. Before eating, let them thaw for a few minutes, depending on the fridge temperature. When the chocolate starts to melt just a little on your fingers… that’s the perfect time for a delight! 🙂

I did enjoy my cupcake very much. Come on, coconut and chocolate combination! How can you go wrong?! Still, I would add one thing to the coconut layer the next time. A little cashew butter or just soaked blended cashews, just to give it a bit creamier texture and less crumbly. You could probably add some coconut cream or milk, as well. We try to stay away from products in cans, so cashews will do just fine. Though Mladen is opposing that idea, saying he likes this biscuit-like texture. You have the options, choose to your liking and enjoy!

Your coco-nut(t)y hosts 🙂
M & M