Think of these dark chocolate coconut almond butter cups as an elevated, healthy dessert version of your favourite childhood guilty pleasure. Made with only five pantry staple ingredients (tip: Everland is a great local company and a go-to that offers great quality, sustainably grown ingredients), they’re gluten-free, vegan, and full of healthy fats. And while they make look fancy, they couldn’t be easier to make.
Dark Chocolate Coconut Almond Butter Cups
Prep Time: 20 mins | Freeze time: 1 hr | Total Time: 1 hr 20 mins
5 ingredient coconut almond butter cups with a rich dark chocolate coating.
Cuisine: GF, V
Servings: 12 cups
- 1 cup coconut flakes (Everland)
- 1 cup raw almonds (Everland)
- 2 tbsp maple syrup
- 4 tbsp + 1 tsp coconut oil
- 3 cups dark chocolate
- 1/2 tsp Himalayan salt
- Combine coconut flakes, almonds, and 1 tsp of coconut oil in a food processor and combine until a butter forms, scraping the sides as you go. This can take anywhere from 7-10 minutes.
- Once a butter has formed, add 2 tbsp of maple syrup and 1/2 tsp salt and pulse until the mixture has thickened and hardened slightly. This will make it easier to work with.
- Melt the dark chocolate and 4 tbsp of coconut oil (simplest method is to combine ingredients in a stainless steel mixing bowl and place on top of pot of boiling water, stirring regularly).
- Line one 12 cup muffin tin with 12 paper liners. Spoon 1 tbsp of dark chocolate mixture in to each liner.
- Using your fingers, shape about 1 tbsp of coconut almond butter mixture into a round disk the size of the muffin liners. Place on top of dark chocolate and spoon enough dark chocolate over the top to cover completely.
- Freeze coconut almond butter cups for 1-2 hours or until completely hardened. Store in an air tight container in the freezer and enjoy liberally.