3 INGREDIENT PALEO CHOCOLATE COCONUT CUPS (VEGAN, GLUTEN FREE, PALEO)

3 INGREDIENT PALEO CHOCOLATE COCONUT CUPS (VEGAN, GLUTEN FREE, PALEO)

 
3 Ingredient Paleo Chocolate Coconut Cups (V, GF, Paleo): a 3-ingredient recipe for delicious coconut-filled homemade Almond Joy or Mounds cups also known as BOUNTY in other parts of the world!  Vegan, Paleo, Gluten-Free, Dairy-Free.
Author: Dr. Charo
Serves: 13 cups
INGREDIENTS
Coconut Cups
  • 1 ½ cups unsweetened coconut, shreds or flakes
  • ¼ cup coconut oil, melted
  • 2 tablespoons pure maple syrup (for a sugar free alternative you can use sugar free pancake syrup)
Chocolate Layer
  • ½ cup melted coconut oil
  • 1/4 cup raw cacao
Coconut Topping
  • ¼ cup unsweetened coconut, shreds or flakes
  • Optional: almonds
INSTRUCTIONS
  1. Line a standard 12-muffin pan with cupcake liners. Set aside for later.
  2. Make the Coconut Cups: Mix Coconut Cups ingredients by hand or a blender or food processor. 
  3. Make the Chocolate Layer: Add Chocolate Layer ingredients to a medium, microwave-safe bowl. Heat in the microwave in 20-second increments until melted. Stir in between heating, until smooth.
  4. Scoop and drop 1 teaspoon of melted chocolate onto each muffin cup. Tap the pan a few times to even out the chocolate.
  5. Scoop about 1 tablespoon and 1 teaspoon of coconut mixture into each muffin cup. Press down and smooth until you get a tightly packed layer. Coconut mixture will be sticky.*
  6. Scoop and drop 1 teaspoon of melted chocolate onto each muffin cup. Using a small spoon, spread chocolate into an even layer. Tap the pan a few times to even out the chocolate. Sprinkle 1 teaspoon of Coconut Topping onto each cup. Set aside.
  7. Place muffin pan into the freezer for 10-15 minutes. Thaw for 10-15 minutes before serving. Enjoy! Storing instructions below.
NOTES
- *Here’s how I like to smooth out the cups: Use one hand to hold the muffin liner in place; use a small spoon in the other hand to press down and smooth coconut filling into an even layer.
- Store in an airtight container for 1-2 weeks at room temperature or in the refrigerator.
- If freezing, store in an airtight, freezer-friendly container for 1-2 months. Allow to thaw for 10-20 minutes before enjoying.