Coconut Almond Cups II


1/2 cup unsweetened shredded coconut
1/2 cup softened Coconut Cream Concentrate (well mixed)
2 tablespoons organic powdered sugar
8 oz organic dark chocolate – chopped
1/4 teaspoon coconut oil
16 raw, organic almonds


Servings 16
Preparation time 20mins
Adapted from
Step 1

Gather all ingredients and equipment.

Line 16 cups in the mini muffin/cupcake pan with paper liners and set aside.

In a small bowl add the unsweetened coconut, coconut cream concentrate, and powdered sugar. Mix well and set aside. If not moist enough add a little more of the coconut cream concentrate or coconut oil that has risen to the top of the jar. Set aside.

Add dark chocolate and coconut oil to a double boiler. Continue to stir often until fully melted.

Using a teaspoon, scoop out coconut mixture and roll into balls – you should yield 16 balls.

Place coconut balls on a silpat or plastic cutting board and top with one almond. Slightly press down.

Once the chocolate has melted, using a teaspoon scoop one teaspoon into each prepared mini muffin cup.

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.

Top each with another teaspoon of melted chocolate so all of the coconut mixture is covered. Place tray in the freezer or refrigerator until firm.

Recipe submitted by Jenny, Middletown, RI


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