Low Iodine Dark Chocolate Almond Coconut Chia Snack Cups
Total time2 hr 25 min
Prep time20 min
Cook time5 min
4.8(27)
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Learn more →Ingredients
10 servings
For the base
- 1 cup raw almonds
- ½ cup unsweetened shredded coconut
- 2 tbsp coconut oil, melted
- 2 tbsp pure maple syrup
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the chia filling
- 1 can (13.5 oz) full-fat coconut milk
- ⅓ cup chia seeds
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
For the chocolate topping
- 4 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tbsp coconut oil
For serving
- 2 tbsp sliced raw almonds (optional)
- 1 tbsp unsweetened shredded coconut (optional)
Instructions
- 1
Line 10 cups of a 12-cup muffin tin with silicone or paper liners and set aside.
- 2
Add the raw almonds and shredded coconut to a food processor and pulse 8–10 times until the mixture resembles coarse, slightly sticky crumbs — pieces should be pea-sized or smaller, not a fine powder.
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