Now I cannot and will not take credit for this recipe. And I cannot take credit for preparing the recipe. My role was that I took the picture and posted it on FaceBook and everybody liked it. Suzanne discovered the recipe on FastPaleo.com .
For the first time out, Suzanne made the recipe as presented below, but she doubled the recipe. Even so, the recipe only yielded about 15 treats. She says it is very easy, but she has a few suggestions that she plans to incorporate the next time around.
The muffin tin was problematic in several ways. The mini-cups are about one and a half inches in diameter and about an inch deep. If she hadn’t doubled the recipe we would have had just over a half-dozen pieces.
Another issue is that she used a conventional muffin tin, a metal one. When the confection is frozen the treats crumble extensively when trying to extricate them from the pan. I’ve ordered a few different silicone mini-muffin pans, which will flex to pop out the treats when they are ready. I’ll let you know how they work out.
Ingredients
- 1 1/4 cup shredded (desiccated) coconut
- 1/4 cup melted coconut oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon pure vanilla extract
- 4 ounces dark chocolate
- 2 tablespoons coconut oil
- thick cut coconut, almonds or pecans for garnish
Instructions
In a medium bowl, mix coconut, coconut oil, honey/maple syrup and vanilla extract. Press into a mini muffin tin (should make about 12-16 bites). Let cool in the freezer for 30 minutes.
While the coconut cools, melt the dark chocolate and coconut oil together. Spoon the chocolate over top of the coconut mixture in the muffin tin. Top with the coconut or nuts and freeze again until hardened. When you’re ready to eat, let them come to room temperature for a few minutes, then enjoy.
I really encourage you to check out FastPaleo.com. They have some good recipes there.
Leave a Reply