Chocolate Coconut Almond Candy Cup

This recipe makes approximately 18 mini coconut and almond candy cups.

Special Equipment
Mini Silicon Cup Molds (if you don't have, you could always roll the mixture into balls and then dip into chocolate on wax or parchment paper)

Ingredients

• 1/2 Cup Coconut Butter
• 1/2 Cup Almond Butter
• 1 Tablespoon Natural Sweetener (Raw Honey or 1 tsp Stevia or 1T Xylitol)
• 1/2 Teaspoon Vanilla Extract
• 1 Tablespoon Coconut Oil
• 1 Cup Chocolate Chips
• 18 Sprouted Almonds

Directions

1. Mix coconut butter, sprouted almond butter, honey and vanilla extract together in a food processor. Mix until very smooth.

2. Evenly pour the almond butter mixture into 18 mini cup molds. Fill each up approximately 3/4 full.

3. Place the molds in the refrigerator or freezer to set, about 1 hour.

4. Once the coconut almond cups are solid you can melt the chocolate for the topping.

5. In a small saucepan, heat 1 cup of chocolate chips with 1 tablespoon of coconut oil.

6. Melt over low heat.

7. Evenly pour chocolate over the coconut and almond cups.

8. Place a whole sprouted almond on top of each cup.

9. Refrigerate cups for 1-2 hours or until completely set.

Source:  Adapted from The CoconutMama