- Olive oil or coconut cooking spray
- 1 third cups finely shredded unsweetened coconut
- 2 huge egg whites, at room temperature
- 1/four cup plus 2 Tbsp. coconut palm sugar
- eight oz semisweet chocolate, chopped
- half cup Almond butter
- 24 Roasted salted almonds, ideally Marcona
Make shells: Position a rack in middle of oven and preheat to 350°F. Coat 24 mini muffin cups with cooking spray. Stir coconut, egg whites and sugar in a bowl till combination paperwork a easy, cohesive mass. Place 1 scant tablespoon in every muffin cup. With flippantly moistened palms, press combination frivolously into backside and aspects of every cup. Bake till bottoms are golden and edges are brown, 11 to 13 mins. (The floor must really feel dry.) Let cool in cups on a cord rack for 10 mins, then in moderation slide a small offset spatula or knife between every shell and cup to pop shells out. Let cool totally on rack.
Just ahead of serving, make filling: Melt chocolate and almond butter in a heatproof bowl set over a saucepan of simmering water, stirring till easy (don’t let backside of bowl contact water). Remove from warmth and stir infrequently till cooled to room temperature. Divide filling amongst shells, about 2 teaspoons every, to nearly succeed in rim. When chocolate has firmed just a little, gently press an almond on most sensible of every tassie. Let stand till chocolate units.
- Yield: 24 tassies
You could make the shells up to three days prematurely. Keep them in an hermetic container at room temperature.
|Calories in line with serving:||139|
|Fat in line with serving:||11g|
|Saturated fats in line with serving:||6g|
|Cholesterol in line with serving:||0mg|
|Fiber in line with serving:||2g|
|Protein in line with serving:||3g|
|Carbohydrate in line with serving:||11g|
|Sodium in line with serving:||26mg|
|Iron in line with serving:||1mg|
|Calcium in line with serving:||24mg|