Making Almond Coconut Cups
I’m still working on ways to use the lovely almond meal from making Almond Milk. This is not a problem I ever anticipated having. LOL But, every week, I have a new batch of almond meal. It’s like Groundhog Day, one of my favorite Bill Murray movies, where you wake up and the same thing happens over and over and all you can do is think of different ways to approach the situation. That is me with almond meal. Next up? This version of a peanut butter cup.
I have made these twice (so far). Once with a slightly larger mini-cupcake cup and a flatter overall product, and this time with a standard issue mini-cupcake cup that resulted in a thicker piece of delightfulness. Did I mention that I added no sugar? Actually, the semi-sweet chocolate has some, but that was it. I used dates to sweeten it, so theoretically, this is a fruit. Fruitish. It has fruit in it. And coconut, that’s also a fruit–same with almonds. And chocolate is made from the fruit of the cocoa tree. Forget it, this IS fruit.
THE RECIPE: Almond Coconut Cups
Makes about 30 mini cups, depending on the size
2 cups almond meal or 1 cup almond butter
3 Tbs softened butter or coconut oil (I did an equal split)
1 cup unsweetened coconut
4 dates, pitted
1/4 tsp salt
9 ounces semi sweet chocolate, divided
1. Make Almond Butter.
2. Add butter and/or coconut oil, dates, and salt. Pulse until smooth.
3. Add coconut, pulse until it is the texture you want. I made mine fairly smooth, but if you want the coconut flakes to be a little more substantial, go easy on it.
4. Line mini cupcake pan(s) with paper liners. Melt 4 ounces of chocolate (I do it in the microwave, see notes below) and place about 1-2 teaspoons in the bottom of each cup. Rub the spoon over it to spread it somewhat evenly over the bottom.
5. Make little patties out of the almond butter mixture, using about 1 Tablespoon each. Just make them the size of the cups. If you want chocolate to cover the entire sides, make them slightly smaller than the cups. If you don’t care, just make them exactly the same size–you can press it in there, no need to get completely freaky about this step.
6. Melt another 4 ounces of chocolate and spoon it over the tops of each cup. Spread it to the edges. 4 ounces may be enough, but if not, use the 5th ounce.
7. Place in the refrigerator to harden and then they are ready to serve. Store in the refrigerator.
To melt chocolate in the microwave, place it in a measuring cup and heat for 30 seconds. Stir well, heat for up to 30 more seconds and then stir well. That should be enough residual heat for it to melt completely while stirring.