Dark Chocolate Almond “Coins”

Hi friends!

You guys loved this quick recipe so much that I thought I’d pop it on the blog so it has a “forever” home.  I can’t have dairy so a lot of store bought chocolates are a no-no for me. Plus, I don’t like all the fillers and excessive sugar that are in a lot of them.  This is a dark chocolate recipe.  Please sweeten it more based on your personal taste!  I like mine barely sweet 🙂 .

I used a mini 24 cupcake tin to make these.  You could also use a bigger muffin pan but would have larger coins and it would make less – perhaps double the chocolate recipe if you do this.  Also, I didn’t fill up the cups the entire way so the nut to chocolate ratio was even.  If you’d like you can double the chocolate recipe for bigger cups too!  I like the chia seeds for extra healthy fats and some crunch but you could make it more holiday and festive depending on the occasion for example with crushed candy canes or topped with a cinnamon heart for Valentines.

I hope you’ll give this recipe a try! As always, I LOVE seeing your recipe creations.  Please tag me on all socials as @balancingandie so I can follow along 🙂 . To never miss a post again, you can subscribe to my blog on your right hand panel and you will be given a FREE download to help you with your weekly meal planning!




Dark Chocolate Almond “Coins”

Yield: 24 little coins

Dark Chocolate Almond “Coins”


  • 72 almonds (3 per coin - using 24 cup pan)
  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder (unsweetened)
  • 1/4 cup maple syrup
  • 4 tbsp chia seeds (optional - for extra crunch)


  1. Toast the almonds in a pan on medium heat while stirring so it doesn't burn. They are ready when fragrant - about 5 minutes. Remove from heat and distribute in your cups.
  2. In a pot on low-medium heat melt 1/2 cup coconut oil. Stir in 1/2 cup cocoa powder and 1/4 sweetener of choice until mixed and remove from heat (careful to not burn). Taste and add more maple syrup depending on how sweet you like your dark chocolate as this may be too bitter for most people.
  3. Divide evenly. I only used enough to cover the almonds, not to fill the entire space. Double the chocolate recipe if you want larger coins.
  4. Sprinkle the chia seeds and then refrigerate for at least 2 hrs.
  5. To remove from pan, insert a knife into the edge and they should pop out!
  6. Store in refrigerator or they will begin to melt.

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