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Prepare the Coconut Base:
Blend shredded coconut, maple syrup, 3 tbsp coconut oil, vanilla (if using), and sea salt in a food processor. Process for about 40 seconds, until sticky. Do not overmix.
Form Bites:
Press the coconut mixture firmly into a mini muffin tin, filling each cavity evenly.
Melt the Chocolate:
Combine chocolate and 2 tsp coconut oil in a bowl. Microwave in 30-second intervals, stirring until smooth. You can also use a double boiler.
Assemble:
Spoon chocolate over each coconut base. Top with one raw almond per bite.
Freeze:
Freeze for 3–4 hours until firm. Remove from the tin and store in a sealed container in the freezer.
Serving and Storage Tips:
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