Almond Crunch Cocoa Cups

Almond Crunch Cocoa Cups

Health Rating
Prep Cook Ready in Servings
20 min 15 min 35 min 4


1 tbsp Agave nectar (syrup)
1/4 cup Cocoa powder, unsweetened
2 tbsp Coconut oil
2 tbsp Slivered almonds


Place a stainless steal bowl over a pot of simmering water. Add the coconut oil in the bowl and let it melt. Then add the cacao powder and agave. Mix it well with a whisk .

Divide the chocolate mixture into two separate bowls. Use all the content from only one of the bowls to make the base of the chocolate cups - scoop out about 1 tbsp of the mixture into the bottom of silicon or foil muffin cups.

Place the muffin cups in the freezer until they set - 10 to 15 minutes.

Prepare the filling:
To toast the sliced almonds, heat a heavy saucepan on medium high heat. Add sliced almonds and stir often until golden brown. Once toasted, chop almond slices using a knife.

Remove the muffin cups from the freezer. Place 1/2 tbsp of chopped almond in the centre of the chocolate base. Smooth it out. Add another 1 tbsp each of chocolate over the almonds in each muffin cup. Place the muffin cups back into the freezer for another 10 to 15 minutes.

Nutrition Facts

Per Portion

Calories 123  
Calories from fat 84  
Calories from saturated fat 59  
Total Fat 9.3  g
Saturated Fat 6.6  g
Trans Fat 0.0  g
Polyunsaturated Fat 0.5  g
Monounsaturated Fat 1.7  g
Cholesterol 0  mg
Sodium 2.1  mg
Potassium 109  mg
Total Carbohydrate 7.8  g
Dietary Fiber 2.5  g
Sugars 3.9  g
Protein 1.8  g

Dietary servings

Per Portion

Energy sources

Pygal 26% 443.113823758 134.035192523 68% 329.350753336 266.656934852 6% 363.64989646 108.786679601 26% 68% 6% Carbohydrates Fat Protein
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