Um, yes please! Once again my friend Mindy shoved an unbelievable treat in my mouth during a quick visit to her house. I showed up Saturday morning to drop off some hand-me-downs for her wee little boy. I was raving about the coconut coffee I was drinking which, thank god, must have triggered her brain to pull out some pure heaven that was nestled in her freezer. My world exploded when she reached in and pulled out these frozen cups of layered coconut, almond and chocolate. They were beautiful, silky smooth, and immediately in my mouth. After one it was a done deal. I got home and made a batch.
I can only hope my sons grow out of their clothes quicker so I can continue making these Saturday morning drop-offs.
INGREDIENTS:
1 1/3 C Unsweetened Coconut Flakes
1/2 C Unrefined Coconut Oil, softened/melted
1/4 C Honey1 t Coconut or Vanilla Extract
1/2 C Dark Chocolate Chips
36 Whole Almonds
1 1/3 C Unsweetened Coconut Flakes
1/2 C Unrefined Coconut Oil, softened/melted
1/4 C Honey1 t Coconut or Vanilla Extract
1/2 C Dark Chocolate Chips
36 Whole Almonds
Using a 12 cup muffin tin, fill each cup with 3 whole almonds. Mix coconut flakes, coconut oil and honey in a bowl. Spoon mixture into cups covering almonds and filling cup about 1/3 full.
Place muffin tin in freezer for 30 minutes until mixture is frozen.
In a small sauce pan melt chocolate chips. I added 1/2 T of coconut oil to keep chocolate smooth.
Once your coconut mixture in the freezer is ready spoon melted chocolate over each cup.
Put your muffin tin back in the freezer for another 30 minutes until the chocolate topping is frozen. Don't worry, it doesn't take too long before you can bite into these lil' cups of pure goodness. Enjoy!
