Imagine a dessert that's not just delicious, but also aligns with your health goals - welcome to the world of Toasted Coconut Butter Cups! These heavenly treats are a game-changer for anyone following paleo, vegan, or gluten-free lifestyles. With a crunchy coconut base, rich dark chocolate topping, and absolutely zero compromises on flavor, these butter cups are about to become your new obsession. Get ready to transform your snack game with a recipe that's as nutritious as it is irresistible!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Paleo
Serves: 12 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 cup shredded coconut
- 1/2 cup dark chocolate
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone or parchment paper liners.
- Toast the shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown and fragrant, about 3-5 minutes. Remove from heat and let cool.
- In a medium mixing bowl, combine almond flour, melted coconut oil, maple syrup, toasted coconut, and sea salt. Mix thoroughly until a cohesive dough forms.
- Press the coconut mixture evenly into the bottom of each muffin liner, creating a firm base layer. Use the back of a spoon to compact the mixture.
- Place the muffin tin in the preheated oven and bake for 10-12 minutes, until the edges are lightly golden brown.
- Remove from oven and let cool completely at room temperature for about 15 minutes.
- Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth.
- Pour the melted chocolate over the cooled coconut bases, ensuring even coverage.
- Sprinkle additional toasted coconut on top of the chocolate for extra texture and decoration.
- Refrigerate for 30 minutes or until chocolate is fully set and hardened.
- Remove from refrigerator, let sit at room temperature for 5 minutes, then carefully remove from liners before serving.
Tips
- Toast your coconut carefully - the key is constant stirring to prevent burning and achieve that perfect golden color.
- Use high-quality dark chocolate with at least 70% cocoa for maximum flavor and health benefits.
- Make sure your coconut oil is completely melted for a smooth, cohesive base mixture.
- Press the base mixture firmly into the muffin liners to create a solid foundation.
- Allow cooling times between steps to ensure proper setting and texture.
- For a more luxurious finish, sprinkle some sea salt on top of the chocolate for a gourmet touch.
- Store in an airtight container in the refrigerator for up to a week - if they last that long!
Nutrition Facts
Calories: 234kcal
Carbohydrates: 24g
Protein: 4g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
