- Crust: 1 cup almond meal
- 1/4 cup coconut flour, melted
- 1 tsp vanilla
- salt to taste
- Filling: 1/4 cup full fat canned coconut milk
- 1/4 cup shredded unsweetened coconut
- 1/4 cup coconut butter
- 1 tbsp unsweetened cocoa powder
Preheat oven to 350.
Grease mini muffin pan with coconut oil. (you could also use a regular muffin pan and use silicon/paper liners).
For the crust, combine almond meal, coconut oil, vanilla, and salt until all ingredients are incorporated.
Roll crust mixture into small balls and place into each muffin hole (should make around 10).
Press down, forming a crust in each of the holes, making sure the bottom and sides are fully covered.
Bake for 6-7 minutes.
For the filling, combine coconut milk, shredded coconut, coconut butter, and cocoa powder.
Once the crusts are done baking, fill each to the top with coconut mixture, pressing down as you go.
Sprinkle tops with more shredded coconut, if desired.
Once all cups are filled, place in freezer/refrigerator for at least 1 hour before serving.
If frozen, thaw on counter for a few minutes or in microwave for about 15 seconds.