You may find this hard to believe, but I was in charge of bringing dessert to our family dinner this year… right… So, for those who asked, here is the recipe for Chocolate Coconut Cups, which I created for a friend who was allergic to nuts and couldn’t enjoy the Chocolate Peanut Butter Cups… what a shame. So far, I haven’t heard any complaints other than the matter of the empty plate, which was quickly resolved by reaching onto the fridge for just a few more!
Ingredients
Filling
½ cup unsweetened coconut shreds
2 tablespoons coconut oil
1 tablespoon powdered sugar
1 teaspoon white chia seeds
1 tablespoon oat flour
1 teaspoon coconut extract (essence)
pinch of salt
Chocolate Cups
1 cup chocolate chips
1 teaspoon coconut oil
Topping (optional)
Coconut shreds, or shavings, or other nuts (pictured with chopped almonds)
* Or ¼ cup coconut shreds and ¼ cup creamed coconut (available at Oriental grocery stores)
Instructions
Combine coconut, creamed coconut (if using), coconut oil, powdered sugar, chia seeds, oat flour, sugar, vanilla and salt. Stir well; refrigerate to firm up.
Melt chocolate chips with coconut oil in top of double boiler (or microwave in 15-second intervals, being careful not to burn the chocolate).
Line a mini muffin pan with 12 liners.
Scoop out cooled coconut mixture into 12 ball-shaped portions; set aside on a plate.
Fill bottom of liners with a heaping teaspoon of melted chocolate.
Place a ball of coconut mixture into the chocolate; press slightly so the chocolate rises up the sides.
Pour remaining melted chocolate over the coconut, ensuring that no coconut is visible.
Sprinkle with coconut, if desired. Refrigerate until chocolate hardens.
