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Coco, Coconut Cups
Servings: approximately 24 candy cups
Preparation Time: 15 minutes
Ingredients:
For the coconut cups:
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup Coconut Cream Concentrate, spreadable
- 1/2 cup coconut oil, room temperature
- 1 teaspoon vanilla extract
- dash salt
For the chocolate:
- 1/4 cup coconut oil, melted
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- dash salt
Directions:
Line mini muffin pan with paper muffin cups.
Process all ingredients for coconut cups in food processor just until well mixed.
Fill paper cups halfway with coconut mixture.
In a small bowl, whisk together ingredients for chocolate.
Drizzle a little chocolate onto each candy cup.
Chill in refrigerator until set, about 20 minutes.
Store in covered container in refrigerator if your kitchen is warm. The chocolate will be melty.
Recipe and photo submitted by Chrissie, Pittsburgh, PA.
