- 1 Scoop Vanilla Ka'Chava
- ⅓ Cup coconut butter
- 2 - 3 Tbsp coconut flour
- 1 Tbsp maple syrup
- 6 almonds
- 1 Tbsp shredded coconut
Chocolate coating:
- 2 cups vegan dark chocolate chips
- 1 tbsp coconut oil
- 1 Scoop Chocolate Ka'Chava
Vegan Almond Cups Of Joy
Vegan Almond Cups Of Joy
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Сooking time
30 Minutes -
Tags
Chocolate Ka’Chava, Recipes, Baked
Ingredients
Instructions
- Line 6 cups in a muffin tin with cupcake liners and set aside
- Add coconut butter, maple syrup and shredded coconut to a small bowl and stir to combine. Then coconut flour one tbsp at a time and mix well until a stiff dough forms.
- Place the filling in the fridge to firm up further while you make the chocolate coating.
- Combine chocolate and coconut oil in a medium sized microwave safe bowl and microwave, stirring in 20-second increments until smooth.
- Scoop 2-3 teaspoons of filling into your hands and mold into a ball then flatten slightly and gently press one whole almond into the top. Repeat until you've made 6 filling patties
- Add 1 - 2 tbsp melted chocolate to each muffin cup until they're about ⅓ full. Place coconut butter 'patty' on top and finish with another 1 - 2 tbsp melted chocolate.
- Then top with shredded coconut and chopped almond and place into freezer for 15 - 20 minutes.
- **Thaw slightly before peeling off cupcake liners and store an airtight container in freezer. Enjoy!
- Vitamins
- Minerals
- Antioxidans
- Probiotics
- Prebiotics
- Digestive Enzymes
- Protein
- Fiber
- Greens
- Omega 3s
- MCTs
- Adaptogens
- Electrolytes
ka’Chava is made with over