Today I’ve teamed up with Aloha to develop this tasty recipe for the most deliciously easy, bite-sized, fluffy treats! Who doesn’t love chocolate and coconut?! (aside from those that don’t). Just put them together and you’ve got what I dubbing my current favorite combo. I dare not say better than peanut butter & chocolate, but it’s pretty darn close.
What I love most about this recipe is the simplicity in the ingredients. I’m letting everything shine, none of the flavors are hidden and they all compliment each other perfectly. That’s why I adore Aloha, if you check out the ingredients listed in their superfood chocolates you can see it’s all very basic but still high-quality. Everything is fair trade, non-GMO, USA made and of course vegan! You can read more about them here.
Aloha Double Chocolate Chunk Coconut Cream Minis
- 1 cup Almonds, pulsed till somewhat smooth
- 1 cup Coconut, shredded
- 3 tbsp. Rasins, can sub in 3 pitted Medjool Dates
- 1 Flax “Egg” (1 tbsp Flax Meal + 3 tbsp. Water)
- 1 tbsp. Water, extra if needed
- 1 can Coconut Milk, refrigerated overnight (I used Thai Kitchen)
- 2.2 oz. Aloha Superfood Chocolate (Original Dark) Bar, melted*
- 3-4 tbsp Cacao Powder, depending on taste
- 3 tbsp Coconut Palm Sugar, or maple syrup
- 1/2 tsp Vanilla Bean Powder, or 1 tsp. extract
- Aloha Superfood Dark Chocolate, lightly grated
- Coconut, shredded
- Prep ahead by storing your can of coconut milk in your refrigerator overnight. This will firm up the fat in the coconut milk and make it about 80% solid.
- You can make the crust the night before as well, storing it in the freezer to set-up.
- Make your crust by pulsing your almonds in a food processor/high-speed blender till somewhat smooth. Add in your coconut, raisins and flax “egg”. Pulsing till everything is well combined. You can add a touch more of water if it’s not sticking together.
- Transfer your crust mixture evenly into 12 cupcake molds. I highly recommend using a silicone mold so these pop out easily. If you’re using a metal pan, add cupcake liners.
- After adding about 1 heaping tbsp of crust into each cup, press it down with the back of a spoon and smooth out evenly. Repeat till all your cups are flattened.
- Transfer to the freezer to set while you mix the filling together.
- Prep ahead by storing your mixing bowl and whisk in the freezer about 10 minutes before use.
- Remove your coconut milk that has chilled overnight from the fridge, open and add everything into your chilled bowl.
- Whip this slowly and gradually increase the speed. You want to whip it on high for about 30 seconds.
- Turn your mixer off and gently add in your melted Aloha chocolate. I melted mine in a glass bowl on top of a small pot with a cup of water cooking at medium low heat.
- Pour in your cacao powder, sugar/sweetener of choice and vanilla. Whisk till fully combined of a medium high speed, stopping to scrape down the sides as needed.
- Using a 1 inch scoop, measure out two per cup. You can then transfer back to your freezer to set for at least 30 minutes to firm up again.
- Serve almost frozen with a little shredded coconut and chocolate on top!
If don't want to melt the chocolate, you can either chop it finely or use a microplane/grater to make uniform pieces.Store extras in the freezer, covered. These will keep for up to a month. Move to fridge to dethaw 30 minutes before serving.
Cuisine Vegan, Gluten-Free
This recipe is sponsored by Aloha. I was contacted by Aloha and I’m very happy they reached out to me for this post. I keep transparency with my readers/followers so I want you all to know when I’m sent something to test out. However, please know that if I take the time to share it – that means I 100% stand by the product(s) and my views fully align with the company I am promoting.0