Vegan Bounty Cookies

Ingredients:

For the Base:

• 100 g spelt flour
• 60 g desiccated coconut
• 20 g of coconut flour
• 40 g coconut sugar
• 2 tablespoons softened coconut oil
• 1 pinch of salt

For the cream :

• 80 g desiccated coconut
• 80 g coconut cream
• 2 tbsp maple syrup

Chocolate Coating:

• 75 g 80% dark chocolate

Method:

1. In a small bowl, mix the coconut cream, desiccated coconut and maple syrup. You should get a homogeneous sticky paste. Leave in the fridge whilst making base.
2. Preheat your oven to 180 ° C.
3. – In a bowl, mix the ingredients for the base: spelt flour, coconut flour, coconut sugar, desiccated coconut, coconut oil and salt. You should get a sticky dough.
4. – Divide your dough into 8 pieces and flatten with the palm of your hand. Place into the base of muffin tins.
5. Bake the plate for 9-10 minutes. Cookies should be golden on the outside but still soft on the inside. Let the cookies cool to room temperature.
6. When they have cooled down, take prepared coconut cream from the fridge and divide it into 8 portions.
7. Place each portion of cream on prepared cookies that are still in your muffin tin.
8. Once done, freeze entire tray for 1 hour. Once frozen, pop out of muffin tin and dip the top of each cookie in melted dark chocolate.