It's hard not to love the magical combination of chocolate, coconut and almond. With this 100 percent raw, gluten-free, and vegan recipe, you can feel good about serving it. The healthy candy combines a rich chocolate-cashew crust, sweet banana coconut filling, and coconut almond topping to create a healthy, bite-sized dessert.
Adapted from DAMY Health
Yield: 1 dozen bite-sized treats
Cook time: 15 minutes, plus 3 hours to set
For the crust:
1/2 cup raw cashews, soaked 2-4 hours
1/2 cup shredded unsweetened coconut
1 tablespoon coconut oil
2 tablespoons granulated stevia
2 tablespoons raw cacao
1/8 teaspoon sea salt
For the filling:
1/3 cup coconut butter (available at health food stores)
1/2 cup coconut milk
1/2 cup coconut oil
3 tablespoons coconut palm sugar
1/4 teaspoon sea salt
1 teaspoon vanilla extract
Shredded unsweetened coconut and whole, raw almonds for garnish
Line a mini muffin pan with mini cupcake liners.
To make the crust, combine cashews, coconut, coconut oil, stevia, cacao, and salt in a food processor fitted with the chopping blade. Process until formed into a smooth, thick paste with no chunks showing, about 5 minutes.
Spoon crust mixture evenly among liners, just over a teaspoon each. Use a small spoon or a clean fingertip to press crust evenly into the bottom of each cup. Place the pan in the freezer.
To make the filling, combine coconut butter, coconut milk, coconut oil, palm sugar, banana, salt, and vanilla in a blender and puree until thick and smooth. Remove pan from freezer and pour filling evenly among cups, filling almost to the top (as pictured). Sprinkle with coconut and return to freezer. Allow to set for 2 hours, then carefully press a whole almond into the top of each and allow to set for at least 1 more hour.
Allow to thaw slightly before serving. Store extras in the freezer for up to two months.