Almond Crunch Cocoa Cups

Almond Crunch Cocoa Cups

Health Rating
Prep Cook Ready in Servings
30 min 15 min 45 min 4
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Ingredients


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

Instructions


  1. Make ready four silicon muffin cup moulds.
  2. Place a stainless steel bowl over a pot of simmering water. Add the coconut oil in the bowl and let it melt.
  3. Add the cacao powder and agave to the coconut oil. Mix it well with a whisk .
  4. 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.
  5. Scoop out the mixture into the bottom of the muffin cups.  Evenly distribute the mixture amongst all of the cups.
  6. Place the muffin cups in the freezer until they set, about 10 to 15 minutes.
     

Toasting the Almonds:

  1. Heat a small heavy saucepan on medium high heat. Add sliced almonds and stir often until golden brown.
    Once toasted, roughly chop almond slices using a knife.

 

For the Filling:

  1. Remove the muffin cups from the freezer.
  2. Place 1/2 tbsp of chopped almonds in the centre of each of the chocolate bases.
  3. Using the second chocolate mixture, add the mixture over the almonds in each muffin cup.  Distribute the mixture evenly amongst each base.
  4. Place the muffin cups back into the freezer for another 10 to 15 minutes.

Nutrition Facts

Per Portion

Calories 120
Calories from fat 82
Calories from saturated fat 59
Total Fat 9.1 g
Saturated Fat 6.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.7 g
Cholesterol 0
Sodium 2.0 mg
Potassium 116 mg
Total Carbohydrate 7.8 g
Dietary Fiber 1.7 g
Sugars 3.8 g
Protein 1.8 g

Dietary servings

Per Portion



Energy sources


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