|Gluten Free Toasted Coconut Chocolate Cups
|photo by recipe author
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!