Ingredients
Equipment
Method
Preparation Steps
- In your food processor, combine finely shredded coconut, melted coconut oil, maple syrup, vanilla extract, and a pinch of sea salt. Blend for about 30-40 seconds until sticky.
- Press the coconut mixture firmly into a mini muffin tin, ensuring even filling.
- In a microwave-safe bowl, combine chocolate with a small amount of coconut oil. Microwave in 30-second intervals until melted and smooth.
- Pour melted chocolate over each coconut base, covering completely. Place a raw almond in the center of each bite.
- Transfer the muffin tin to the freezer and chill for about 3-4 hours until solid.
Nutrition
Notes
Store in an airtight container to maintain freshness. Enjoy chilled from the freezer for a refreshing bite.
