Vegan Almond Cups of Joy

5 min read
Vegan Almond Cups of JoyVegan Almond Cups of Joy
Total
30min
Prep
10min
This recipe is 100% plant-based.

For the coconut butter filling

  • 1 scoop Vanilla Ka'Chava
  • 1/3 cup coconut butter
  • 2-3 tbsp coconut flour
  • 1 tbsp maple syrup
  • 6 almonds
  • 1 tbsp shredded coconut

For the chocolate coating

  • 2 cups vegan dark chocolate chips
  • 1 tbsp coconut oil

Toppings

  • Shredded coconut
  • Chopped almonds

Directions

  1. Line 6 cups in a muffin tin with cupcake liners and set aside
  2. Add Ka'Chava, 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!
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