I think this is my best recipe yet.
Imagine this: an Almond Joy in the form of a Reese’s, with an almond butter-coconut center instead of a whole almond.
But so much better.
The addition of the coconut extract to the chocolate creates the most dreamy coconut flavor, which plays off the coconut-almond butter center perfectly. This creates a combination so decadent you’ll be completely satisfied after just one.
Additionally, these babies are made with coconut oil, which can both increase your energy, therefore boosting your metabolism, as well as kill viruses and prevent infections. So feel free to indulge in one of these decadent coconut cups instead of a processed chocolate cup from the grocery store.
Your body will thank you!
Chocolate Coconut Almond Butter Cups
- 1/2 c coconut oil
- 1/4 c agave syrup
- 1/2 c dark cocoa powder
- 1/4 tsp coconut extract
- 2 tbs unsweetened reduced fat coconut flakes
- 3 tbs raw almond butter
- 1/8 tsp vanilla extract
- pinch of salt
Melt coconut oil in a small bowl. Stir in agave, cocoa powder, and coconut extract slowly, until combined. Line a mini muffin tin with cupcake liners and grease lightly with cooking spray. Fill each about 1/4 of the way up with the chocolate mixture. Freeze until hardened (about 15-20 minutes).
Combine the coconut flakes, almond butter, vanilla, and sea salt in a small bowl. Remove the cupcake tray from the freezer and scoop a 1/2 tsp of the batter into each liner. Press down so that the batter doesn’t reach higher than 2/3 the way to the top of the liner. Cover with remaining chocolate mixture. Freeze until hardened (about an hour). Enjoy immediately or store in a Tupperware in the freezer until desired!
Nutrition Information (from myfitnesspal.com)
(Yields 12 chocolate almond cups)