(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)

I’m such a sucker for anything chocolate (as you know by now) but I love the chocolate and coconut combo.  Growing up, I never liked coconut so now I’m just making up for lost time.  I wanted a quick and easy little dessert bite, so I experimented and made these Almond Joy Cups.  They’re filled with coconut, chocolate, and topped with crushed almonds for an added crunch.  They are super simple to make and such a hit!  Bonus, you probably already have all the ingredients in your kitchen!

Prep Time: 15-20 minutes
Cook Time: 0 minutes
Total Time: 15-20minutes
Course: Dessert, Snack
Servings: 12 cups

 

Ingredients:

1 cup unsweetened coconut flakes
1/4 cup coconut oil, melted
2 tsp maple syrup
1 cup dark chocolate chips, melted
2 TBL coconut oil, melted
Coconut flakes for garnish
Crushed almonds for garnish

 

Directions:

Line muffin tin with paper liners.

Combine unsweetened coconut flakes with 1/4 cup melted coconut oil and maple syrup.  Spoon about a tablespoon of mixture into each paper liner.  Set in freezer for 5 minutes.

Melt chocolate chips with 2 TBL coconut oil.  Remove muffin tin from freezer.  Spoon about a tablespoon of chocolate mixture on top of coconut mixture.

Add coconut flakes and crushed almonds on top.  Freeze at least 10 minutes.

Enjoy!

 

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