With these Coconut Candy Cups, now you can make a healthier candy choice! A crunchy and sweet candy crust holds a delicious coconut cream that is great on its own, but perfect as a filling! Top with a smooth chocolate ganache, and you have a candy that will not be around long enough to melt in your hand!
Using a mini muffin pan, line 14 cups with 2 narrow strips of parchment paper - long enough to hang over the sides of the muffin cups. These parchment paper strips will make it easy to lift the candies out of the muffin cups when ready to serve.
Coconut Cream Filling
In a food processor, add the coconut flakes and coconut cream. Mix for 20-30 seconds on low speed until the mix is combined and the coconut flakes have been slightly chopped.
Transfer the filling to a small bowl, thoroughly scraping out the bowl with a spatula. We are going to use the same processor bowl for the crust. Set aside.
Candy Cups
In the same food processor bowl (no need to worry about cleaning it!), add the almond butter, honey, walnuts, and toasted coconut. Mix on low speed for 30-45 seconds until the nuts are finely chopped and the mix resembles coarse crumbs. The mixture should stick together when pressed between your fingers - if it is too crumbly, add a little more almond butter.
Spoon 2 teaspoons of the candy crust into the prepared mini muffin cups. Using the back of the teaspoon, tightly press the mix into the cup. Pressing the teaspoon into the mixture will create the 'cup' to hold the coconut cream filling.
Next, add 1-2 teaspoons of the coconut filling at a time to each candy cup. Filling each cup evenly until you have used all of the coconut filling. Place the muffin pan in the refrigerator and let chill for at least 30 minutes.
Chocolate Ganache Topping
In a microwave safe bowl, add the coconut milk and chocolate chips. Cook for 30 seconds, until the milk has heated. Remove from the microwave and mix with a spatula until the chocolate chips have melted. Place the bowl in the refrigerator to let the ganache cool while the candies continue to cool.
Once the candies and ganache have cooled for 30 minutes, remove from the fridge and spoon 2 teaspoons (or more if you like) of the ganache on top of each candy. Spread and smooth out with the back of the spoon. Return the candies to the fridge to continue cooling and set for at least another 1.5 hours.
Once the candies are set, use the parchment paper strips to carefully lift the candies out of the muffin cups. Serve and enjoy! Any leftovers can be kept in the refrigerator in an airtight container for 1 week (if they last that long!)