Bounty Bar Dessert Cups

A healthier version of traditionally made Bounty and Almond Joy candy bars. Four decadent layers each offering different nutrients which serve your body good and nip your sweet tooth in the butt.

1/2 cup medjool dates
¼ cup cashew meal
½ cup raw, salted almond butter
½ cup coconut cream*
1 TBSP maple syrup
½ TSP vanilla extract
½ cup coconut cream*
¼ cup shredded coconut
2 TSP raw honey
Dark chocolate

Garnish:
Shredded coconut

  1. Process the dates and cashew meal to form a dough. Push into the bottom of silicone cupcake holders.
  2. Blend together almond butter, coconut cream, maple syrup and vanilla until smooth. Pour over cashew dough.
  3. Blend together coconut cream, shredded coconut and raw honey and pour over almond butter mixture.
  4. Melt chocolate in a double broiler and drizzle over the top of the coconut cream layer.
  5. To set, place in fridge for 2 hours.
  6. Sprinkle with shredded coconut.
  7. Devour.

*If you cannot find coconut cream, you can also use a can of full-fat coconut milk by placing it in the fridge for a few hours and scraping off the cream. (The cold temperature will separate the cream from the water.)

 

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