These Paleo Chocolate Coconut Cups are a no bake treat that are super easy to make. Inspired by the popular candy, Almond Joy and made gluten free, dairy free, and naturally sweetened!
These cups are so delicious and I know you will absolutely love them! The bottom layer is smooth and rich and reminds me of fudge. The top layer is lighter, slightly chewy and goes perfectly with the chocolate layer. Chocolate and coconut are so good together!
Ingredients for cups
Coconut oil- this is used in both the chocolate and coconut layer and gives a good foundation for the flavors.
Coconut sugar- added to the chocolate layer for sweetness.
Almond butter- this helps give the chocolate a creamy consistency.
Almond flour- just a little is used to help keep the chocolate layer not too melty.
Cacao powder- gives great chocolate flavor.
Maple syrup- this is added to the coconut layer for the sweetener.
Unsweetened shredded coconut- the main ingredient in the top layer, unsweetened so the sweetness can come from the maple syrup.
Tapioca flour- this helps thicken the coconut layer up to the right consistency.
Letting each layer set
One thing about these cups is to not be inpatient when making them. The first time I made them I didn't let the chocolate layer fully harden in the fridge and when I put the coconut layer on top it all mixed together. So I made them again- letting the chocolate fully cool and they came out much better.
What type of almond to use
You can make these in a muffin tin like I did or you can press them into a 9 inch square pan and make bars. I topped them with sliced almonds, but you can use whole almonds like the candy bar if that's what you like. Of course you can leave the almonds completely off to have a version more like mounds. You know...sometimes you feel like a nut, and sometimes you don't!
You will love how easy these chocolate coconut cups are to make and how delicious they are! If you like these, you may also be interested some other candy recipes:
- Paleo Peppermint Patties
- Homemade Butterfingers
- Paleo Almond Butter Cups
- Chocolate Pretzel Toffee
- Paleo Cookie Dough Cups
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Chocolate Coconut Cups
Ingredients
Chocolate Layer
- ½ cup melted coconut oil
- ⅓ cup coconut sugar
- ¼ cup cacao powder
- ½ cup almond butter
- ¼ cup almond flour
- ¼ teaspoon salt
- 1 teaspoon vanilla
Coconut Layer
- ½ cup coconut oil
- ⅓ cup maple syrup
- 1 ⅔ cup unsweetened shredded coconut
- 2 teaspoons tapioca starch
- ¼ teaspoon salt
Instructions
- Line a muffin pan with 9 parchment liners. Set aside.
- In a medium bowl, combine the coconut oil, coconut sugar, cacao powder, almond butter, almond flour, salt, and vanilla. Mix well until mixture is smooth and everything is combined. It should be like a thick liquid. Divide mixture evenly between the 9 muffin liners and place in the fridge until completely set, 1-2 hours.
- Once the chocolate layer is cool, make the coconut mixture. In a small saucepan melt the coconut oil and maple syrup together over medium-low heat. Once fully melted add in the shredded coconut, tapioca starch, and salt.
- Mix for 1-2 minutes, until the coconut is completely covered and mixture thickens. Let cool for 5-10 minutes, this helps keel the layers separate.
- Remove the muffin tin from the fridge and spoon the coconut mixture over chocolate layer, dividing as evenly as possible. Press the tops down to flatten and place the sliced almonds on top of each one. Place back in the fridge for an hour to set.
- Drizzle with melted chocolate chips once set, if desired. Store in the fridge or freezer.
Vicki says
This was such an amazing recipe. I can't believe how much it tasted like an Almond Joy and how sweet it tasted even with the small amount of maple syrup. As a person who is regularly waffling between pre-diabetes and diabetes, this recipe is a lifesaver and improves my quality of life by so much. Thank you, Jessica.
Jessica DeMay says
You're welcome! Thanks for making them and I'm so glad you love them!