Coconut Almond Cups

37 Cooks is at it again with another challenge. This challenge is with a company that I happen to love very much, Tropical Traditions. I love their coconut flour and oil very much and use it often, but sadly not often enough. I am working on trying to incorporate more of these great products into my CCGF recipes. Tropical Traditions is America's source for coconut oil.  Their products are all organic and Non-GMO! You can read more about Tropical Traditions and all of their great products on their website.


I was so torn on which item to choose for this challenge. We were given the option between their Gold Label Virgin Coconut Oil, Coconut Cream Concentrate, Coconut Flour, or Dried Coconut. Originally, I decided that I would go with the oil, but silly me realized I already had that, the flour, and their shredded coconut, so I went with the concentrate instead. It took me awhile to think of what to make and then one day it hit me...I was going to re-create one of my favorite candy bars, the Almond Joy! Instead of making actual bars, I made them into little cups (think peanut butter cups). Simple recipe, simple ingredients, but oh so delicious! I love that you can so easily recreate your favorite store bought treats and control what goes into them. These are gluten-free, of course, but can easily be vegan and dairy-free as well by substituting a vegan and dairy-free chocolate.

To make these, I used a mini muffin tin and lined it with paper liners. I'm a fan of small things, especially sweets. I like them to be one or two bites - this helps me control portion sizes. You, however, can make 8 of them in the larger muffin/cupcake pans instead.

Coconut Almond Cups
by Jenny

makes 16

1/2 cup unsweetened shredded coconut - Tropical Traditions
1/2 cup coconut cream concentrate (well mixed) - Tropical Traditions
2 Tablespoons organic powdered sugar - Wholesome Sweeteners
8 ounces organic dark chocolate - chopped (you can substitute vegan/dairy free to make this suitable for your dietary restrictions)
1/4 teaspoon coconut oil - Tropical Traditions 

16 raw, organic almonds
16 mini muffin/cupcake liners to line the muffin/cupcake pan

1. Gather all ingredients and equipment.
2. Line 16 cups in the mini muffin/cupcake pan with paper liners and set aside.
3. In a small bowl, add the unsweetened coconut, coconut cream concentrate, and powdered sugar.
4. Mix well and set aside. If not moist enough add a little more of the coconut cream concentrate or coconut cream that has risen to the top of the jar.
5. Add dark chocolate and coconut oil to a double boiler (or in the microwave - be sure to watch carefully). Continue to stir often until fully melted.
6. Using a teaspoon, scoop out coconut mixture and roll into balls - you should yield 16 balls.
7. Place on a silpat or plastic cutting board and top with one almond. Slightly press down.
8. Once the chocolate has melted, using a teaspoon scoop one teaspoon into each prepared mini muffin cup.
9. Next, add one ball of coconut mixture with almond to each muffin cup and slightly press down until the chocolate starts to come up around the sides of the coconut ball.
10. Top each with another teaspoon of melted chocolate so all of the coconut mixture is covered.
11. Place tray in the freezer or refrigerator until firm.
12. Serve and enjoy!