Those big heart-shaped boxes of chocolates have NOTHING on these Coco-Nut Cups!

… Or on the Cups’ twin sister, Coco-Nut Truffles.

While you may think that chocolate cups must be filled with peanut butter, I beg to differ!  These chocolates are packed with a combination of nuts, coconut flakes, chia seeds, and 100% maple syrup made in Canada by the Federation of Quebec Maple Syrup Producers.

The recipe uses a combination of pure maple syrup and chia seeds to create a deliciously smooshy and gooey center.

Holy yum.

So – here are two ways to make the Coco-Nut chocolates.  One is in truffle form with an almond center, and the other option is in cup form with a pecan filling.  You could swap flavors or even try making these recipes with a different type of chocolate. I used dark chocolate, but milk or white chocolate would be awesome, too!

Pecan Coco-Nut Cups (makes approx 25 cups)

Ingredients:

1. 2 tablespoons chia seeds
2. 3 tablespoons 100% pure maple syrup
3. 2/3 cup unsweetened coconut flakes
4. 2/3 cup chopped pecans
5. 12 ounce bag of dark chocolate chips

 

 

Directions:

1. Spread 20 mini cupcake foils out on a big plate.
2. In a small bowl, combine the chia seeds and maple syrup. Let stand for several minutes.
3. In a blender or food processor, combine the coconut and pecans until very finely chopped and a sticky dough begins to form.  Be careful not to overprocess – you’re not trying to make pecan butter!
4. Pour chia mix into nut mix and blend.
5. Using a 1/2 tablespoon measuring spoon, scoop out mixture.  Roll into small balls and then slightly flatten.  Set aside.  Repeat the process with the rest of the dough.
6. Using a double boiler (or creating one with two pans), melt the chocolate.
7. To make the Coco-Nut cups, add a small drizzle of the chocolate into the bottom of the cupcake foil. Add a flattened circle of the nut mix. Spoon more chocolate on top.  Repeat until all the cups are made.
8. Optional: sprinkle with sea salt.
9. Pop in the fridge for an hour to set the chocolate. Keep in an air-tight container in the fridge.

Almond Coco-Nut Truffles (makes 15 cups)

Ingredients:

1. 2 tablespoons chia seeds
2. 3 tablespoons 100% pure maple syrup
3. 2/3 cup unsweetened coconut flakes
4. 2/3 cup silvered and blanched almonds
5. 12 ounce bag of dark chocolate chips

Directions:

1. In a small bowl, combine the chia seeds and maple syrup. Let stand for several minutes.
2. In a blender or food processor, combine the coconut and almonds until very finely chopped and a sticky dough begins to form.  Be careful not to overprocess – you’re not trying to make almond butter!
3. Pour chia mix into nut mix and blend.
4. Using a 1 tablespoon measuring spoon, scoop out mixture.  Roll into small balls and set aside.  Repeat the process with the rest of the dough.
5. Using a double boiler (or creating one with two pans), melt the chocolate.
6. To make the Coco-Nut Truffles, use a spoon to roll each ball in the chocolate mixture. Set aside on a greased plate and then repeat with rest of the balls.
7. Optional: sprinkle with sea salt.
8. Pop in the fridge for an hour to set the chocolate. Keep in an air-tight container in the fridge.

Now – the BIG question.  Which was my favorite?  I was partial to the Truffles because I liked the higher ratio of nut mix to chocolate.  DadHTP and the Husband preferred the Coco-Nut Cups.  Henry liked it all, from the batter to the cups to the truffles, because he’s an equal chocolate opportunist.

What recipes are you making for Valentine’s Day?

This post was sponsored by the Federation of Quebec Maple Syrup Producers.  I love the FIT Maple website and I’ve been drinking the Maple Cranberry Sports Drink during all of my long runs!  Yum.