Firmness Tip: These cups really firm up after spending the night in the fridge. For perfect soft-bite texture, let them sit at room temperature for about 30 minutes before eating.
No Food Processor? No Problem!: Chop the nuts by hand on a cutting board with a sharp knife, or skip the chopping altogether and use pre-chopped nuts or slivered almonds instead.
Best Molds to use: A silicone mini muffin mold works best for easy removal.
No silicone? Use mini muffin liners in a standard pan — or drop 1-tablespoon scoops onto a parchment-lined baking sheet to make delicious little clusters instead.
Nut Swap Magic: Swap the almonds for the same amount of your favorite nuts.
Toasting the Coconut: I toasted my coconut in a pan, but you can also toast it in the oven.
Just spread it on a parchment-lined baking sheet and bake at 350°F for about 10 minutes, stirring halfway through, until golden and fragrant.
Melting the Chocolate: The chocolate melts beautifully in a small saucepan over low heat, but you can microwave it too. Simply microwave in 30-second bursts, stirring between each, until smooth and glossy.
Nut-Free Option: To make these nut free, replace the almonds with an equal amount of extra shredded coconut — or try fun mix-ins like raisins, puffed rice cereal, crushed pretzels (GF if needed), dried cherries, or even mini vegan marshmallows for a s’mores twist.