Almond, Coconut Oil Chocolate
Servings: 30–36 pieces
Preparation Time: 20 minutes
Ingredients:
- 1/2 cup Virgin Coconut Oil
- 1/4 cup cocoa powder or cacao powder
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- unsweetened shredded coconut
- slivered or sliced almonds
Directions:
You will need 3–4 silicone ice cube trays or petit fours papers with a mini muffin tin.
Melt coconut oil, add maple syrup, slowly add cocoa powder (I use a small strainer or sifter to get any lumps out), and stir well until smooth. Stir in vanilla extract.
Place desired amounts of shredded coconut and almonds in the bottom of a silicone ice cube tray or in small petit fours papers in a mini muffin tin. Pour the chocolate mixture into the tray or papers, filling 3/4 full.
Place in freezer for fast setup or in refrigerator overnight. Keep in the refrigerator when not serving to maintain firmness.
Notes:
If doing Weight Watchers and using the petit fours papers, these have about 2 points each. They will vary in size and points if using silicone ice cube trays.
Recipe and photo submitted by Rebecca, Aurora, OH.
