Coconut Almond Cups


There are so many items that you can make at home instead of buying in the store. I know that convenience is a big thing for many people, but by taking a little bit of time on the weekends and working on some meal (and snack) prep, you save yourself some time during the week to figure out what to eat, and can help curb some of those not-so-fantastic at the register purchase. Don’t get me wrong, I love a good peanut butter cup just as much as the next person, but why not try and make some of your favorites at home?

One of my all time favorite candy bars (is it really a bar?) are Almond Joys. The coconut, almond, chocolate combo, is perfection to me. A few years ago I made my own version using a mini muffin tin and used only six ingredients. They were out of this world delicious and the perfect portion size. I kept them in the fridge and would grab one to bring to school/work with my lunch. These are naturally gluten free and can easily be made vegan if you choose the right chocolate.

Coconut Almond Cups

Ingredients:

  • 1/2 Cup Unsweetened Shredded Coconut
  • 1/2 Cup Coconut Cream Concentrate (mixed well)
  • 2 Tablespoons Powdered Sugar
  • 16 Raw, Almonds
  • 8 oz Dark Chocolate – chopped (you can substitute vegan/dairy free to make this suitable for your dietary restrictions)
  • 1/4 Teaspoon Coconut Oil

Method of Preparation

  1. Gather all ingredients and equipment.
  2. Line 16 cups in the mini muffin/cupcake pan with paper liners and set aside.
  3. In a small bowl add the unsweetened coconut, coconut cream concentrate, and powdered sugar.
  4. Mix well and set aside. If not moist enough add a little more coconut cream concentrate or coconut cream that has risen to the top of the jar.
  5. In a double boiler (or in the microwave – be sure to watch carefully), add dark chocolate and coconut oil. Continue to stir often until fully melted.
  6. Using a teaspoon, scoop out coconut mixture and roll into balls – you should yield 16 balls.
  7. Place on a silpat or plastic cutting board and top with one almond. Slightly press down.
  8. Once the chocolate has melted, using a teaspoon, scoop one teaspoon into each prepared mini muffin cup.
  9. Next, add one ball of coconut mixture with almond to each muffin cup and slightly press down until the chocolate starts to come up around the sides of the coconut ball.
  10. Top each with another teaspoon of melted chocolate so all of the coconut mixture is covered.
  11. Place pan in the freezer or refrigerator until firm.
  12. Store in refrigerator for up to 1 week

Serve and enjoy!

February 27, 2017 at 9:00 am | Chef's Corner, Culinary, Dairy-Free, Egg Free, Fish Free, FODMAP Friendly, Gluten-Free, Peanut Free, Recipe, Shellfish Free, Soy Free, Vegan, Vegetarian, Wheat Free | No comment


Leave a Reply

Your email address will not be published. Required fields are marked *