Effort to Make


These “cupcakes” are insanely delicious, so easy to make, and you don’t need a whole whack load of ingredients.

The topping is optional, but totally worth it. I heated up my coconut flakes in a saucepan just to the point of them turning brown. I love the taste of cooked coconut, and it made them look pretty (which is obviously most important).

You can just use chocolate chips and melt them down in the microwave for the chocolate layer, but I feel like making your own is much more fun, and if you care about what goes into your mouth (like I do), you can decide what to add in/keep out. I prefer to make meals with the least amount of ingredients as possible. Makes me feel healthier.. we’ll just pretend it’s healthier anyway. 🙂

Cacao is the purest form of chocolate, which means it is raw and much less processed than Cocoa powder, and it’s one of the highest sources of antioxidants and a great source of magnesium. I really love the taste of Cacao but it’s expensive! Cocoa powder works well too! It’s cheaper, and you can buy it in bulk (Costco – the love of my life). Cocoa powder is produced similarly to Cacao except Cocoa undergoes a higher temperature of heat during processing. If you are going to use Cocoa powder, make sure you watch out for ones with added sugars, milk fats or oils. The best ones to buy are either regular Cocoa powder or Dutch-processed powder.

I used a mini cupcake tray for this recipe. This gave me a total of 24 “cupcakes”. If you are using the normal size cupcake pans, you will get a total of 12.

I hope you enjoy these babies as much as I did. I can’t get enough of ’em!

Coo-Coo for Coconut! Raw "Cupcakes"
Serves 1
Healthy take on those scrumptious Bounty Bars we all know and love... in the form of a cupcake!
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Coconut Layer
  1. 1 1/2 Cup - Unsweetened Coconut Flakes
  2. 1/4 Cup - Coconut Oil (melted)
  3. 2 Tbsp - Maple Syrup (or Honey)
Chocolate Layer
  1. 3/4 Cup - Coconut Oil (melted)
  2. 3/4 Cup - Cacao Powder (or Cocoa Powder. I prefer Cacao, especially since I find that it's sweeter than Cocoa)**
  3. 1/3 Cup - Maple Syrup (or Honey)
  4. 1 Tsp - Vanilla
  5. Dash of Sea Salt
Topping (optional)
  1. 1/4 Cup - Unsweetened Coconut Flakes**
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  1. Line a Cupcake tray with cupcake liners**, set aside
  2. Mix all the ingredients for the coconut layer together
  3. Grab the cupcake tray, take a tablespoon of the mixture, drop it into a cupcake liner, and press the spoon into the liner so it makes a firm, pressed down layer, set aside
  4. For the chocolate layer, mix the coconut oil, maple syrup, vanilla and sea salt together
  5. Using a sifter, sift the cacao powder into the mixture, and stir it all up (this will help with clumps)
  6. Take a tablespoon of the chocolate mixture and pour it onto the coconut layer
  7. Move and shake the pan from side to side so that the chocolate is evenly covering the coconut
  8. If you're adding the topping, take a little bit of coconut flakes in your hand and dash them onto the top of the chocolate to make a nice little garnish (for Insta purposes, obviously)
  9. Put the cupcake pan in the fridge or freezer and take them out when the chocolate becomes hard
  10. Make sure to store them in the fridge or freezer
  1. ** Look to the left for some information about what I used, preferred using/doing for this recipe.
  2. Nutrition facts are based off of the mini cupcakes I made, with the added topping.
138 cal
12 g
1 g
7 g
Deats For Eats http://www.deatsforeats.com/

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