Serves: 4-6 people
Prep time: 5 minutes to the tray (active), 1 hour to the plate (inactive)
What you’ll need:
- 1 cup/6 oz 70% dark chocolate, melted
- 1 tbsp melted coconut oil
- 12 almonds, whole or chopped
- 12 walnuts, whole
- 2 tbsp unsweetened grated coconut
- 12 mini-muffin liners
- 12 cup mini muffin tin
What you’ll want to do:
- Line the muffin tin with the liners
- Mix the coconut oil with the melted dark chocolate and stir to get a thinner consistency
- Pour 3/4 tbsp of the chocolate and oil mixture in each liner
- Add two almonds to six of the liners and 1 walnut to each of the other six
- Top the almond cups with the grated coconut and the walnut cups with more walnut
- Freeze the mini cups for about 30 minutes
- Eat and enjoy!
Recipe Musings: I still remember when I was twelve or thirteen and my cousin visiting India from the United States brought back large bags of assorted chocolates. Reese’s peanut butter cups was one of them. I was so addicted that I ate around fifty (no exaggerations here) and gave myself a stomach ache. I still love Reese’s, so I decided to make a variation that is healthier and vegan.