Vegan Almond Cups of Joy

For the coconut butter filling

For the chocolate coating

Toppings

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!