Ingredients
Method
- Preheat the oven to 400° F. Line a small sheet pan with parchment paper.
- In a medium bowl, combine the melted coconut oil, vanilla extract, and almond extract. Add in the coconut flakes and sliced almonds and stir to combine. Spread the mixture out thinly on the parchment paper lined sheet pan and bake at 400° F for 4-5 minutes until fragrant and starting to brown.
- Line a small muffin tin or a small sheet pan with 14 mini parchment paper liners. Divide the coconut almond mixture evenly among the liners using a small spoon.
- Add the chocolate chips to a medium bowl and microwave in 30 second intervals, removing to stir, until melted. Use a spoon to add the melted chocolate on top of the coconut almond mixture. My cups were only about halfway filled which made for a nice bite-sized treat. Use the spoon to gently stir the mixture inside the cup to help the chocolate reach the bottom. Top each cup with one sliced almond, if desired. Chill in the refrigerator for at least one hour. Remove 10 minutes before serving and enjoy!
Notes
You can also make this recipe by adding the melted chocolate directly to the coconut almond mixture, stirring, and then adding into the cups. I chose not to do it this way because I wanted a smoother appearance on top. This recipe can work either way!