Imagine sinking your teeth into a decadent, homemade treat that combines the rich, velvety smoothness of dark chocolate with the tropical sweetness of coconut and the satisfying crunch of almonds. These Almond Joy Coconut Butter Cups are not just a dessert – they're a luxurious experience that will transport your taste buds to paradise. Perfect for those moments when you crave something sweet, sophisticated, and utterly irresistible, this recipe transforms simple ingredients into a gourmet delight that will have everyone begging for your secret.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup coconut butter
- 1/4 cup shredded coconut
- 1/4 cup chopped almonds
- 1 tablespoon honey
Instructions
- Line a 12-cup muffin tin with silicone or paper cupcake liners to prevent sticking and ensure easy removal of the cups.
- Melt dark chocolate chips using a double boiler or microwave, stirring carefully until smooth and completely liquefied. If using microwave, heat in 30-second intervals, stirring between each interval to prevent burning.
- Spoon approximately 1 teaspoon of melted chocolate into the bottom of each cupcake liner, creating a thin base layer. Gently tilt and rotate each liner to ensure chocolate covers the entire bottom surface.
- Place the muffin tin in the refrigerator for 5 minutes to allow the chocolate base to set and become firm.
- In a separate bowl, mix coconut butter, shredded coconut, chopped almonds, and honey until well combined and creating a cohesive filling mixture.
- Remove the chocolate-lined muffin tin from the refrigerator and carefully spoon the coconut-almond mixture into each cup, leaving a small space at the top for the final chocolate layer.
- Pour the remaining melted chocolate over the coconut filling, ensuring it completely covers the filling and reaches the edges of each cup.
- Tap the muffin tin gently on the counter to remove any air bubbles and create a smooth top surface.
- Sprinkle additional chopped almonds or shredded coconut on top for decoration if desired.
- Refrigerate the cups for 15-20 minutes or until the chocolate is completely set and firm.
- Remove from the refrigerator, let sit at room temperature for 2-3 minutes, then carefully remove from the muffin tin and serve.
Tips
- Chocolate Melting Magic: Use a double boiler for the most consistent chocolate melting. If using a microwave, be patient and stir frequently to prevent burning.
- Temperature Matters: Ensure your coconut butter is at room temperature for easy mixing and a smooth filling consistency.
- Liner Technique: Use high-quality silicone or parchment cupcake liners for easy removal and a professional look.
- Chill for Perfection: Allow sufficient chilling time to ensure your cups set properly and maintain their beautiful shape.
- Customize Your Cups: Experiment with different types of chocolate (milk, dark, or white) or add a sprinkle of sea salt for extra flavor complexity.
- Storage Tip: Store in an airtight container in the refrigerator for up to a week, though they're so delicious they probably won't last that long!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
