Ingredients

The following ingredients have 20 Servings
  • ½ cup almonds (chopped)
  • ¼ cup shredded coconut
  • 1 teaspoon cinnamon
  • 2 cups dark chocolate chips (or milk chocolate, if that's what you prefer)
  • 1 Tablespoon coconut oil

Instruction

  • Preheat the oven to 350 degrees and line a baking sheet with foil. Set aside.
  • Add the almonds to a food processor and pulse until coarsely chopped.
  • Pour the almonds onto the prepared pan, add the coconut, sprinkle on the cinnamon and mix to combine.
  • Bake for 5 minutes, stir, then bake another 3 minutes, repeating until golden (took about 10 minutes total for me)
  • In a microwave safe bowl, add the chocolate chips (I like to use Ghirardelli baking chips) and coconut oil. Microwave for 1 minute, stir, then continue microwaving in 30 second intervals until smooth.
  • Pour in the toasted coconut and almonds.
  • Pour into the silicone heart molds.
  • Let set in the fridge then pop out of the mold and enjoy!