You're only about twenty minutes and three ingredients away from enjoying these easy dark chocolate coconut cups. No baking required! Just melt the chocolate with coconut oil, layer with coconut flakes, and freeze!
1/3cupsweetened coconut flakes, Can use unsweetened
Optional: Extra coconut flakes for garnish
Instructions
Line a 12-cup mini muffin pan with cupcake liners. Set aside.
Add chocolate chips and coconut oil to a small saucepan or pot on low heat. Melt, stirring frequently, until smooth. Then remove from heat so it doesn't continue to cook. (Don't use a higher heat and be sure to watch the chocolate carefully. We don't want it to burn and get thick.)
Add 1 tsp of your chocolate mixture into each cupcake liner.
Divide 1/3 cup coconut flakes between each cup and add to the top of the chocolate.
Top with 2 tsp of remaining chocolate mixture. (If you have any left divide it up amongst the cups so none gets wasted!)
(Optional) Add a sprinkle of extra coconut flakes to the top of each cup.
Place pan in the freezer and freeze until firm, about 15 to 20 minutes (no longer). Enjoy immediately or let them soften for 5 minutes at room temp for an even creamier texture. Store uneaten cups in an airtight container in the refrigerator.