Coconut BioCake Cups
1 packet Creamy Banana Mug BioCake
3 tablespoon coconut oil – melted
1 tablespoon coconut milk
1 tablespoon mashed raspberries
1/3 cup shredded or desiccated coconut
1 teaspoon sweetener of choice – we used Bulk Nutrients' Sweetvia
Combine BioCake with one tablespoon coconut oil and coconut milk. Press into three silicon cupcake cases.
Evenly distribute raspberries on top of the BioCake layer.
Combine two tablespoons coconut oil and sweetener. Evenly distribute over the raspberries and press down.
We topped with cacao nibs, but you can top with whatever you desire.
Place in the fridge to set.
Per cup (52.3g)Per 100g
- Saturated Fat (g)
- Sugar (g)