Autoimmune Protocol (use coconut flour instead of almond flour and carob powder instead of raw cacao) Paleo, Pescatarian, Refined Sugar Free, Vegan, Vegetarian, Dairy Free, Gluten Free, Grain Free
Ingredients
Crust
⅛ tsp sea salt
2 cup blanched almond flour or coconut flour to make autoimmune protocol compliant
2 Tbsp melted coconut oil
1 Tbsp grade B maple syrup
Coconut Layer
2 Tbsp melted coconut oil
4 Tbsp grade B maple syrup
2 cup finely dry shredded coconut
Chocolate Layer
⅓ cup raw cacao powder or carob powder to make autoimmune protocol compliant
⅓ cup melted coconut oil
2 Tbsp grade B maple syrup
Optional: sprinkling of coconut on top
Instructions
To make crust combine sea salt, blanched almond flour or coconut flour, 2 Tbsp melted coconut oil and 1 Tbsp grade B maple syrup. Mix well. If ingredients seem dry you can add a bit more melted coconut oil.
Evenly distribute crust into all sections in either a lined muffin pan or silicone mold. Press crust down until well packed. This recipe will make 11 small sized cups or six larger cups. Tip: scoop the crust into all sections before pressing down. This ensures you can adjust the amount in each section if needed. Pop into the fridge while you make the coconut layer.
In the same bowl combine 2 Tbsp melted coconut oil, 4 Tbsp grade B maple syrup and 2 cups shredded coconut. Mix well. If ingredients seem dry you can add a bit more melted coconut oil.
Evenly distribute the coconut layer following the same method as step 2.
To make the chocolate layer combine ⅓ cup of melted coconut oil with ⅓ cup of raw cacao or carob powder and 2 Tbsp grade B maple syrup. Make sure your coconut oil and maple syrup are not to hot but are warm enough to easily mix in the the cacao or carob powder. Carob can be a bit temperamental. Do not reheat it if it seems a bit grainy instead of smooth. This will actually make it worse. In my experience you just need to mix and pour quickly. The more it cools the grainier it will become. Even if it does not look super pretty I promise it will still taste good!
Spoon or pour chocolate layer over the top. I prefer using a spoon because you are better able to control the amount. The chocolate layer should be thinner then the others.
Refrigerate for 4 hours or overnight. If you really can't wait you can pop these into the freezer for about an hour.
If you choose to garnish with a sprinkling of coconut you need to let the chocolate set for a bit otherwise the coconut will sink to the bottom. Once the chocolate thickens up a bit you should be good to go and can sprinkle away! If using carob this will happen sooner.
Notes
Use organic whenever possible. Less maple syrup can be used if you want to make less sweet or use less sweetener.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/coconut-chocolate-cups/