IngredientsBOUNTY CUPS

  • 24 mini cupcake tin lined with patty cases
  • 2 cup coconut oil (melted)
  • 2 cup cacao powder
  • 3/4 cup dark agave syrup
  • pinch of salt

*Brazil nut filling*

  • 1/2 cup Brazil nut butter
  • 1 tbsp dark agave syrup
  • Pinch sea salt
  • Cacao nibs to sprinkle on top

*bounty filling*

  • 1/3 cup desiccated coconut
  • 1/3 cup coconut oil
  • 1 tbsp agave syrup
  • 1 tsp vanilla essence
  • Pinch of salt


  1. In a double boiler gently melt coconut oil. Add the agave syrup and whisk to combine.
  2. When combined, remove from heat & add cacao & sea salt.
  3. In patty cases, spoon enough chocolate to cover the bottom. Leave in freezer to set.
  4. To make the Brazil nut filling, mix all ingredients until dough is formed.
  5. To make Bounty filling, also mix all ingredients until combined.
  6. Add a teaspoon of each filling to each cup and then cover them with remaining chocolate.
  7. Sprinkle the Brazil nut cups with cacao nibs.
  8. Set in freezer for an hour or so.