Coconut Almond Cups

Coconut Almond Cups recipe photo

photo by recipe author

Servings: 12+
Preparation Time: 15 minutes

Coconut base:

1/2 cup melted coconut oil
1/4 cup melted raw honey
1 1/4 cups unsweetened, shredded coconut
1 1/2 teaspoons almond extract
1/2 cup chopped almonds, preferably soaked and dehydrated, then toasted for 20 minutes at 300 degrees F.

Chocolate topping:

1/2 cup cocoa powder
3 tablespoons raw honey
3/4 cup coconut oil
2 teaspoons vanilla
1 teaspoon coffee liqueur

1. Make coconut base: Combine melted coconut oil and raw honey. Whisk well to combine. Add shredded coconut and almond extract.

2. Using a small scoop, divide coconut mixture among 24 mini cupcake molds. Sprinkle each one with a little of the chopped almonds, dividing evenly. Place in the freezer on a level surface for 30 minutes to harden.

3. In the meantime, make chocolate topping: combine cocoa powder, honey, and coconut oil in a glass bowl set over simmering water. Whisk until coconut oil is almost completely smooth. Remove from heat and continue whisking, adding vanilla and coffee liqueur.

4. Remove frozen coconut bases from freezer and spoon a little of the chocolate topping on each cup. Place back in the freezer for another 30 minutes until frozen and set.

Recipe submitted by K, Tempe, AZ

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Published on January 3, 2011

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15 Comments

Julie March 13, 2013 at 3:20 am - Reply

Victoria, I’ve made these several times & never used coffee liquer (or maybe I used amaretto once).  Anyway you don’t need it.  My hubby & half of my girls don’t prefer the chopped up almonds, so I make half w/o the almonds (well hubby’s sometimes allergic to almonds).  We love these!!

MG June 25, 2011 at 5:53 pm - Reply

What about replacing some of the sugars with type Stevia that can be used in baking? What would be the proper amount?

Sarah:) June 25, 2011 at 4:58 pm - Reply

Marsha: We don’t recommend using Splenda as it is not a healthy product.

Marsha June 25, 2011 at 3:15 pm - Reply

I wonder if i could change the honey to Splenda?

Victoria June 25, 2011 at 2:12 pm - Reply

Will this still be good if I omit the coffee liquer, or substitute with something else. Thanks for any suggestions.

H January 25, 2011 at 1:28 pm - Reply

These were better than I thought they were gonna be. Yummy! I did substitute a few ingredients. I didn’t have almond extract so I used amaretto syrup instead. And I used raw almond slices instead of chopped and roasted almonds. I used a square dish and cut them into bite size pieces instead of mini cup cake liners. I’m a huge almond joy fan and I loved these! I’m not a huge fan of chocolate though, so I’m gonna cut the choc topping recipe in half next time I make them.

Leah January 24, 2011 at 3:52 pm - Reply

This recipe is the bomb!  My husband and I are trying not to be sugar addicts, and this candy really hits the spot.  You don’t even need that much, you feel so satisfied (and full) from just a little piece.  Thank you for sharing!

Caroline January 16, 2011 at 8:36 am - Reply

WOW!! My boyfriend is an Almond Joy fan (several a week) and I had been wanting to make my own version….and you did it for me!  He kept saying how these were! They sit up very nicely once each layer is frozen and they stay that way, once stored in the fridge.  I just added a few tablespoons of coconut cream concentrate during each stage.  I also squeezed in some fresh orange juice (teaspoon) at each layer. I used Hershey dark cocoa and Ghirardelli semi-sweet chocolate chips for the top layer.  thank you so much, this was such great timing.  he is requesting more!

naomi w. January 12, 2011 at 11:09 am - Reply

This was a big hit. I cheated; I put it all in a loaf pan and cut into chunks, instead of making individual cups.

I wasn’t too sure about the toasted almond layer, but that turned out to be a crucial ingredient; very flavorful!

dianne January 11, 2011 at 6:22 pm - Reply

So tasty! Just the right size for a little evening treat:)

Sarah:) January 10, 2011 at 12:34 pm - Reply

MG: This is a “candy” type recipe. You eat it as is, once it has set up in the freezer.

MG January 10, 2011 at 9:12 am - Reply

This recipe sounds intriguing – but how do you serve the cups? Frozen – or go to room temperature and then add whipping cream? Fruits?

Cathi January 9, 2011 at 5:04 pm - Reply
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Amazing!
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Nedra January 3, 2011 at 12:47 pm - Reply

Absolutely.  There is even a square plastic mold for candy that works well.  Enjoy.

Amanda January 3, 2011 at 12:37 pm - Reply

I wonder if you could take this recipe and make your own mounds and almond joys.

Coconut Almond Cups