After tasting these, you couldn’t pay me to eat the real thing. A recent trip to my grand-ma-ma’s had us partaking in a slice of chocolate cake. It had been quite a while since we had eaten anything like this. I really noticed my taste buds perceiving sweet differently. I had an epiphany, I do not like “conventional” desserts anymore. They’re cloyingly sweet and quite tasteless. The lack of quality and flavor is hidden by a mass of sugar, I suppose. And no, my grandma didn’t make this cake, so I’m totally allowed to diss it!
- 1 1/2 c 70% (or higher) dark chocolate
- 1/2 c coconut oil
- 1 T sugar
- 1/4 c finely shredded, unsweetened coconut (also called dessicated)
- 1 t coconut extract
- 25 almonds, toasted
(Relatively Labor Intensive but Insanely Cute Method)
Place the chocolate in a bowl in the microwave for 30 second increments, stirring between each time. It should only take 2 cycles to get the chocolate melted.
Line a mini-cupcake pan with paper liners. Using a spoon, drop about 1 tablespoon worth of chocolate on the bottom of the liner and swirl it around with the spoon, making sure the chocolate gets on the sides of the liner! Place in the fridge to harden, about 5 minutes.
In the bowl of an electric mixer, add the coconut oil, sugar, dessicated coconut and coconut extract. Mix until smooth, about 2 minutes. Using a clean spoon, drop about 1 tablespoon worth of the mixture into the center of the hardened chocolate. Place in the fridge to harden, about 10 minutes.
Top each candy with the rest of the chocolate. Use your finger to smooth it, if ya gotta! Top with a cooled, toasted almond and stick the pan in the fridge to harden.