Ingredients
Equipment
Method
Preparation Steps
- In a food processor, combine 2 cups of unsweetened finely shredded coconut, 1/4 cup melted coconut oil, 1/4 cup maple syrup or honey, 1 teaspoon of vanilla extract, and a pinch of sea salt. Blend for about 40 seconds until the mixture feels sticky and holds together.
- Transfer the sticky coconut mixture into a mini muffin pan, packing it firmly into each compartment.
- In a microwave-safe bowl, combine 1 cup of dark chocolate chips and optionally 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring in between until smooth.
- Once the chocolate is melted, carefully pour it over the coconut base in each muffin compartment. Place an almond in the center of each mound.
- Freeze the assembled mini muffin pan for 3-4 hours, or until firm. Store in an airtight container.
Nutrition
Notes
These treats can be stored in the freezer for up to a month and should sit at room temperature for a few minutes before enjoying for the best texture.
