For The Date Layer:
• 12-14 Medjool Dates
• 1 Cup Raw Almonds
• ½ tsp Vanilla Bean Powder
• ¼ tsp Sea Salt
For The Coconut Layer:
• 2 Cups Shredded Coconut
• ⅓ Cup Maple Syrup
• 2 Bottles of Sol-ti SUPERBOOST SuperShot
• 2 TBSPs Coconut Oil
Sol-ti SUPERBOOST
Coconut Cups
Boost Your Snack with SUPERBOOST SuperShot!
Ingredients
Instructions
1. Begin by making the date layer. Combine all ingredients together in a food processor and process until there are no large chunks, and the mixture begins to stick together.
2. Once the date layer is done, make the coconut layer by combining all ingredients in a large bowl and mixing until combined.
3. Press the date layer into a muffin tin until it is halfway full. Press the coconut mixture on top of the date layer and pack it down until it is solid. Repeat until the mixtures are out.
4. Place the cups in the freezer for 30 minutes before serving.
5. Once done, pop them out with a butter knife and serve!
Enjoy!
Ingredients
For The Date Layer:
• 12-14 Medjool Dates
• 1 Cup Raw Almonds
• ½ tsp Vanilla Bean Powder
• ¼ tsp Sea Salt
For The Coconut Layer:
• 2 Cups Shredded Coconut
• ⅓ Cup Maple Syrup
• 2 Bottles of Sol-ti SUPERBOOST SuperShot
• 2 TBSPs Coconut Oil
Instructions
1. Begin by making the date layer. Combine all ingredients
together in a food processor and process until there are
no large chunks, and the mixture begins to stick together.
2. Once the date layer is done, make the coconut layer
by combining all ingredients in a large bowl and mixing
until combined.
3. Press the date layer into a muffin tin until it is halfway
full. Press the coconut mixture on top of the date layer
and pack it down until it is solid. Repeat until the mixtures
are out.
4. Place the cups in the freezer for 30 minutes before serving.
5. Once done, pop them out with a butter knife and serve!
Enjoy!
