These coconut almond butter chocolate cups are such a simple and amazing homemade take on the classic candy! Perfect for a chocolate fix as dessert or an afternoon snack.
Total Time
1hr 5min
4.5
4 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
12
Ingredients
•
3/4
cup
Dark Baking Chocolate
•
3/4
cup
Semi-Sweet Baking Chocolate
•
1
Tbsp
Coconut Oil
•
3/4
cup
Almond Butter
•
4
Tbsp
Unsweetened Shredded Coconut
•
1
Tbsp
Honey
Cooking Instructions
1.
First, get out a 24 well mini muffin tin and line them all with paper liners.
2.
Fill a small pot halfway with water and bring it to a gentle simmer on the stove. Combine the Dark Baking Chocolate (3/4 cup), Semi-Sweet Baking Chocolate (3/4 cup) and Coconut Oil (1 Tbsp) in a heat proof bowl and set it over the simmering water without letting the bottom touch the water. Let it melt completely and become shiny while you stir it fairly often, which takes about 4-5 minutes.
3.
While the mixture melts, quickly stir the Almond Butter (3/4 cup), Unsweetened Shredded Coconut (4 Tbsp) and Honey (1 Tbsp) together thoroughly to make the filling.
4.
Take the chocolate mixture and scoop a teaspoon into the bottom of each well to form the base. Nudge it around to make sure it completely gets into the ridges of the liners. Then scoop a heaping 3/4 teaspoon of the almond butter filling on top of each chocolate base.
5.
Finish by scooping another teaspoon of chocolate on top of the filling and nudge it around to completely enclose it and be even on top. If the chocolate is too stiff to work with for this final step, set it over the pot of simmering water again to make it melty.
6.
Once all of the chocolate cups are formed, put the tray in the refrigerator for 30 minutes or so to let them completely set.
7.
Seal them up in a container and serve them as you crave them!
Author's Notes
Yields about 24 cups.
Nutrition Per Serving
CALORIES
267
FAT
20.9 g
PROTEIN
6.0 g
CARBS
20.4 g
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