Vegan Almond Cups Of Joy

Vegan Almond Cups Of Joy

Vegan Almond Cups Of Joy

  • @troy808
  • 30 Minutes
  • Chocolate Ka’Chava, Recipes, Baked


  • 1 Scoop Vanilla Ka'Chava
  • ⅓ Cup coconut butter
  • 2 - 3 Tbsp coconut flour
  • 1 Tbsp maple syrup
  • 6 almonds
  • 1 Tbsp shredded coconut

Chocolate coating:

  • 2 cups vegan dark chocolate chips
  • 1 tbsp coconut oil
  • 1 Scoop Chocolate Ka'Chava


  1. Line 6 cups in a muffin tin with cupcake liners and set aside
  2. Add coconut butter, maple syrup and shredded coconut to a small bowl and stir to combine. Then coconut flour one tbsp at a time and mix well until a stiff dough forms.
  3. Place the filling in the fridge to firm up further while you make the chocolate coating.
  4. Combine chocolate and coconut oil in a medium sized microwave safe bowl and microwave, stirring in 20-second increments until smooth.
  5. Scoop 2-3 teaspoons of filling into your hands and mold into a ball then flatten slightly and gently press one whole almond into the top. Repeat until you've made 6 filling patties
  6. Add 1 - 2 tbsp melted chocolate to each muffin cup until they're about ⅓ full. Place coconut butter 'patty' on top and finish with another 1 - 2 tbsp melted chocolate.
  7. Then top with shredded coconut and chopped almond and place into freezer for 15 - 20 minutes.
  8. **Thaw slightly before peeling off cupcake liners and store an airtight container in freezer. Enjoy!
ka’Chava is made with over

85+ superfoods, nutrients

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