Gluten Free Toasted Coconut Chocolate Cups

photo by recipe author

Servings: 12
Preparation Time: 30 minutes

3/4 cup medium shredded coconut, unsweetened
½ cup coconut oil
½ cup cacao powder
2 to 3 tablespoons maple syrup, or honey

Set a small dry saucepan on the stove over medium/low heat. When pan is thoroughly heated, add in coconut flakes, and continue stirring the flakes until they are light golden brown. Once they are toasted, remove from pan.

Turn stove burner down to very low heat, add coconut oil into sauce pan. Once coconut oil is melted, stir in cacao powder and maple syrup.

Line a muffin pan with 12 non-stick paper or silicone cups. Spoon a little chocolate into each cup, and then sprinkle on the coconut flakes. The coconut flakes will sink into the chocolate and create a nice flavor and texture.

Set the muffin pan in the freezer to cool. It will take about 20 minutes in the freezer until they are firm and ready to eat.

Andrea from Willamina, Oregon won $50 for this recipe and photo! Submit yours here!

Published on May 11, 2015

(1 votes, average: 5.00 out of 5)

2 Comments

Susan May 14, 2015 at 2:55 pm - Reply

I just whipped these up.  True, they are quick and easy. I like my chocolate quite dark, so only used 2 Tbs maple syrup. Plus I only toasted about 1/2 the amount of coconut and it was plenty.  So decadent and delicious, will definitely make again and again.

Andrea Wyckoff May 12, 2015 at 4:13 pm - Reply

I should add that I find maple syrup to make the best chocolates as it integrates so nicely. You can use honey, but it’s much harder to get it to fully combine uniformly into the chocolates, and after long term storage the honey often seeps out of the chocolate, unlike the maple syrup. I do love the nice texture of the toasted coconut, reminds me of one of those candy bars with a bit of a light crunch to it. .

Gluten Free Toasted Coconut Chocolate Cups