We can’t let National Celiac Awareness Month go by without more dessert recipes and a recipe that is essentially like vegan mounds or almond joy is right up our alley! The response to National Celiac Awareness Month has largely been awesome, but some people still scratch their heads, wondering how a person can eat both vegan *and* gluten-free. It does sound very limiting, which is in partly why we started this site! You can still eat delicious food on a vegan and gluten-free diet and, in fact, it can challenge you to be a more creative cook! Experimenting with fun herbs and spices can lead to some fantastic discoveries!
We found this recipe that is proof positive that eating vegan and gluten free can be amazingly good. We came across this recipe accidentally, on the website Smashed Peas and Carrots. It made us do a double-take because we could not believe just how unbelievable these sounded! We hope that you find these as yummy as we did!
Vegan, Gluten-Free Chocolate Coconut Cups
- 8-9 oz of dark chocolate
- 1/2 cup coconut oil
- 1/4 cup dry unsweetened coconut flakes
- 1 tsp coconut extract
- 1 tbsp vegan sugar (optional)
- Raw almonds (optional)
In a mini muffin tin, place 12 mini cupcake liners. Melt the dark chocolate in the microwave for 1 minute and then in 30 second increments after that, making sure you stir the chocolate after each time until it is completely melted. Place about 1 teaspoon of chocolate in each liner and coat well. Place in the refrigerator to harden. In a small bowl, mix together the coconut oil, dry unsweetened coconut flakes and coconut extract. (You may want to add about a tablespoon of sugar if you like it a little sweeter, or try using sweetened flaked coconut!) Add one tablespoon of the coconut mixture to each liner and then cover with another spoonful of melted chocolate. If you want to add an almond do so before you add the final spoonful of melted chocolate! Let harden in the refrigerator for 5-10 minutes.
We would love to hear from you if you make these, and thanks to the folks at Smashed Peas and Carrots for bringing us this recipe!