Vegan Almond Cups of Joy
5 min read
Vegan 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
- Line 6 cups in a muffin tin with cupcake liners and set aside
- 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.
- Place the filling in the fridge to firm up further while you make the chocolate coating.
- Combine chocolate and coconut oil in a medium sized microwave safe bowl and microwave, stirring in 20-second increments until smooth.
- 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
- 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.
- Then top with shredded coconut and chopped almond and place into freezer for 15 - 20 minutes.
- **Thaw slightly before peeling off cupcake liners and store an airtight container in freezer. Enjoy!
No spam, just quality content
New recipes and articles every month
Related Recipes