No-bake Chocolate-Almond Cups
48Mini cups
48Mini cups
Middle Layer
Top Layer
  1. Prepare a mini cupcake tray with liners, set aside.
  2. First make the crust layer: Warm the coconut manna in a small saucepan on the stove. When soft, mix in the almond meal, Stevia and salt, combining thoroughly. By the teaspoonful, press the mixture into the bottom of the cupcake liners so that it forms a compact and flattened base layer.
  3. Next make the creamy middle layer. Warm the almond butter, coconut oil, vanilla, maple syrup and Stevia in that same saucepan. It should be slightly creamy, but not runny. Again, by the teaspoonful, add the mixture as the next layer to your cupcake liners, pressing down and out to the edges with a wet finger if necessary.
  4. Finally, melt the chocolate. The best way to do this is over a double boiler to prevent the chocolate from burning. But I have an electric stove, and just placed the chocolate in a cleaned small saucepan on the residual heat from the burner I had been using (turned off); it was enough to warm and melt the chocolate, with a little stirring encouragement! Add teaspoons of melted chocolate to the cupcake liners to make the last layer. If you’d like to get the top layer very flat, place the tray in the oven on “warm” setting for 10 minutes. This will keep the chocolate melted, then you can just gently tap the tray to get the chocolate to “settle” into a flat layer. Top with the coconut shavings, then place the tray (cooled) in the freezer or refrigerator to get very hard. Serve either in their cupcake liners or out!
  5. Keep refrigerated until you’re ready to use to prevent them melting.