Paleo Chocolate Coconut Cups
I know that paleo has been a big buzz word lately, but regardless of how trendy it may seem the paleo diet for the most part advocates eating the types of whole foods I enjoy anyway. With trying to avoid high glycemic foods like processed sugars and starches, I have found myself searching Pinterest for paleo dessert recipes I can try out on the weekends when I’m feeling like a treat. This recipe originally started with me finding a recipe for paleo fudge and deciding to stuff it with some shredded coconut, almost like a mounds-flavored reeses cup!.
With paleo desserts, the idea is to enjoy sweets in moderation, but when you do enjoy them they can still be made from natural and healthy ingredients. These cups for example only contain coconut oil, cocoa powder, almond butter, honey, shredded coconut, and I added a touch of vanilla extract and sea salt for taste. They are so good and even these hefty portioned treats are under 350 calories with only about a tablespoon of honey in each. Not to mention they are packed with antioxidants and good fats. With the almond butter in with the chocolate and the sweet coconut in the middle, they have a flavor similar to an almond joy. Enjoy as an Easter candy or at any time of the year!
1 cup extra virgin organic coconut oil
1 cup high quality cocoa or cacao powder
1 cup smooth unsalted almond butter
1/2 cup organic honey (can sub maple syrup to make them vegan)
1 tsp vanilla extract (optional)
dash of sea salt (optional)
2 cups organic shredded coconut
2 tsp vanilla extract (optional)
dash of sea salt (optional)
enough honey to bring together in food processor (about 1/3 – 1/2 cup) (can sub maple syrup to make them vegan)
Start by making the coconut filling in a blender or food processor. Grind the shredded coconut by itself for a few seconds and then leave the blender or food processor on while adding in the vanilla extract and sea salt (if using them) and then drizzle in the honey slowly and watch for it to start to come together. It doesn’t take too much, you can turn off the machine and check on the texture. It should be just loose enough to stick together when pressed. Once it has come together, set it aside.
Next make your chocolate coating by mixing together the coconut oil, cocoa powder, almond butter and honey in the blender. Depending on how hot it is outside the coconut oil might need a little melting to help get it into the blender, and depending on the type of honey you are using it might also need a bit of melting. Blend all ingredients until smooth and then add the vanilla extract and sea salt if using them.
In a lined cupcake pan prep for 15 chocolates, which will made very large chocolates, big enough to share. If you want them smaller you can half the recipe and make thinner cups, make more cups with the same amount, or start with smaller liners/mini cupcake pan.
Add a spoonful of the chocolate mixture at the bottom of each, then top that with a spoonful of the coconut mixture that has been pressed together into a little patty shape. Then top with a bit more chocolate mixture to seal the coconut filling inside.
Pop the trays in the freezer and enjoy the chocolates after at least half an hour or so. These should be solid when they come out of their wrappers but get very melty in your hands because of the coconut oil so they are best kept in the freezer or fridge until you are ready to enjoy them.
Yields 15 large cups