1. Mix together the shredded coconut, pure maple syrup, and melted coconut oil.
2. Scoop mixture into a ‘mini peanut butter cup’ silicone mold and press it down – I used this 30-slot mold and about 1 full teaspoon per mold to fill each cavity halfway. Read note below if you don’t have a mold.
3. Slowly melt together the chocolate chips and coconut oil in a double boiler or in 15 second increments in the microwave, stirring in between.
4. Drizzle the chocolate on top of the shredded coconut mixture, then place an almond on top of each and press it down slightly.
5. Refrigerate for 1 hour, then remove from the molds and store in an airtight container in the refrigerator. If a softer texture is preferred, then simply leave at room temperature for a few minutes before eating.
6. Please leave a comment and rating if you give them a try! I would love to know how you like them and your engagement helps my website significantly!

Note if you don’t have a mold:

You have two options:

1. You can put into mini or regular sized cupcake liners (you’ll just want to make them thinner).
2. Or for the easiest/fasted option, you can do it on a baking sheet: Line a baking sheet with parchment paper. Press down the shredded coconut mixture onto the parchment paper. Then drizzle the melted chocolate over top and spread it out. Place almonds on top of the melted chocolate. Place into the refrigerator to harden for 1 hour, then cut it up into pieces.