I'm a sucker for a good almond dessert; when I was in Italy two summers ago, I indulged in the almond tarts and cakes that country had perfected, not to mention the marzipan!
By using coconut butter and almond flavoring, I've created a similar texture to marzipan without the excess sugar. Of course, I can't make any dessert without adding a little chocolate for the chocolate lovers in my family. Don't forget that these cups needs to be refrigerated until ready to enjoy because the coconut oil will begin to melt in warmer temps.
For chocolate cups:
1/2 cup melted coconut oil
1/2 dark cocoa powder
6 tbsp maple syrup
1/2 cup coconut butter
3 tbsp melted coconut oil
2 tbsp maple syrup
2 teaspoons almond flavoring (or more if you want a stronger flavor)
Combine coconut oil, cocoa powder and maple syrup in a bowl. Using a mini-muffin tin, spoon about 1 tablespoon into each mold. Let chill in fridge about 5 minutes or until the chocolate has solidified.
Meanwhile, combine ingredients for filling. Spread 1/2 tablespoon of filling evenly acrosssolidified chocolate in each mold. Then place remaining chocolate mixture on top of filling, about 1 tablespoon for each mold. Allow to solidify in fridge for another 5-10 minutes. Remove cups from mold and store in fridge for up to a month. Makes about 16 cups. Enjoy!
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