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Thursday, March 1, 2018

Dark Chocolate Coconut Cups

If you're a fan of almond joy or mounds, you will love this healthier spin. These dark chocolate coconut cups are super easy to make, paleo, gluten-free, dairy-free, keto/low-carb, vegan, and refined-sugar free; there's basically something here for every coconut and chocolate lover. To make these, I used Bob's Red Mill unsweetened shredded coconut (the only brand I've found locally for unsweetened shredded coconut) and Enjoy Life dark chocolate chips (which are dairy and soy free), but feel free to substitute your favorite brands.

For coconut filling:

1 1/2 cup unsweetened shredded coconut
1/2 cup coconut oil, melted
2 Tbs. maple syrup
pinch sea salt

For chocolate coating:

3/4 cup dark chocolate chocolate chips
1 Tbs. coconut oil


Grease a 12 cup muffin tin. In a small mixing bowl, combine coconut filling ingredients. Fill 10 of the muffin tin cups approximately 1/3 full with coconut filling. Place muffin tin in freezer for 30-45 minutes to solidify. When firm, use a butter knife to carefully remove each cup and set aside. Melt chocolate chips with 2 Tbs. coconut oil over medium heat until melted and well combined. Spoon one spoonful of chocolate mixture into the bottom of 10 muffin cups. Place coconut filling on top of the chocolate coating and spoon 2-3 more spoonfuls of chocolate mixture on top to coat. Place back in freezer for 30-45 minutes to solidify, and then store in an airtight container in the refrigerator for up to 2 weeks.