VEGAN PEANUT BUTTER BOUNTY CUPS!
These delicious little treats are of course inspired by bounty bars but with an added tasty twist.. peanut butter & sticky dates! Double yum!
Today I was making a Pumpkin Coconut curry and I had some coconut cream left over. Then I remembered the other day there was a chef on the TV making his own bounty bars. So I decided to do a little bit of experimentation and create my own bounty cups.. and they just so happened to be vegan too. Making the coconut "bounty" filling was a case of starting with about 4 tablespoons of coconut cream and mixing in the desiccated coconut until I had a thick paste. Then I added around 3 tablespoons of powdered sugar until it tasted a little sweet. Although once I had finished the bounty cups I realised that maple syrup probably would have given the coconut paste a really nice sweetness.
So I will try that the next time.
I am a major lover of texture variety when it comes to sweets. I love chocolate when it has little crunchy nut pieces, cereals or raisins inside. I mean a bounty bar is still good on its own.. but I always think there is just a little something missing. So I added some crunchy peanut butter and half a sticky date to the mix, and it is a GREAT combination in my opinion. If you are not convinced about the combo.. try out the recipe and get back to me!
And now onto the recipe >>>
This recipe is somewhat an approximation as I was experimenting with amounts.. so I will update this recipe with exact amounts the next time I make these. So if you are an experimental chef like me, then this recipe is perfect for you!
WHAT YOU NEED:
Small silicone cupcake tray/cases (recipe makes 12)
Pot
Heatproof bowl for melting chocolate over a pot of hot water
INGREDIENTS
5 tbsp coconut cream
1 cup/approx 100g desiccated coconut
4 tbsp powdered sugar (or maple syrup)
(NOTE: If you use maple syrup instead of powdered sugar you will probably need to add more desiccated coconut to thicken up the mixture)
400g chocolate (I used dark)
12 tsp crunchy peanut butter (you can also use smooth)
6 medjool dates (pitted and cut in half)
METHOD
Mix together coconut cream, desiccated coconut and powdered sugar together in a large bowl to form a thick paste consistency. (^^see note if you are using maple syrup). Set aside.
Set your heatproof bowl over a pot of hot water, you only need 5cm of water to create steam (water should be simmering). Break up your chocolate into pieces and melt in your bowl until smooth.
Put 1 heaped teaspoon of chocolate into each silicone case, followed by a teaspoon of the coconut mixture and a teaspoon of peanut butter. Then press half a date of top of this. When you are putting in the different layers, try to flatten them out a little so you have nice even layers.
To finish add another heaped teaspoon on top to cover your layers. Sprinkle a little desiccated coconut on top and store in the refrigerator until chocolate hardens.
Enjoy!
I hope you enjoy this recipe, if you try it out make sure to leave a comment :D
Lots of love,
Reenie xo
Comments