Health

Chocolate-Almond Tassies

tarts-coconut-almond-candy-bar-tassies

Romulo Yanes

Ingredients

  • SHELLS
  • Olive oil or coconut cooking spray
  • 1 1/3 cups finely shredded unsweetened coconut
  • 2 large egg whites, at room temperature
  • 1/4 cup plus 2 Tbsp. coconut palm sugar
  • FILLING
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup Almond butter
  • 24 Roasted salted almonds, preferably Marcona

Preparation


1. Make shells: Position a rack in center of oven and preheat to 350°F. Coat 24 mini muffin cups with cooking spray. Stir coconut, egg whites and sugar in a bowl until mixture forms a smooth, cohesive mass. Place 1 scant tablespoon in each muffin cup. With lightly moistened fingers, press mixture evenly into bottom and sides of each cup. Bake until bottoms are golden and edges are brown, 11 to 13 minutes. (The surface should feel dry.) Let cool in cups on a wire rack for 10 minutes, then carefully slide a small offset spatula or knife between each shell and cup to pop shells out. Let cool completely on rack.

2. Just before serving, make filling: Melt chocolate and almond butter in a heatproof bowl set over a saucepan of simmering water, stirring until smooth (don’t let bottom of bowl touch water). Remove from heat and stir occasionally until cooled to room temperature. Divide filling among shells, about 2 teaspoons each, to almost reach rim. When chocolate has firmed a bit, gently press an almond on top of each tassie. Let stand until chocolate sets.


  • Active:
  • Total:
  • Yield: 24 tassies

Nutritional Information

Calories per serving: 139
Fat per serving: 11g
Saturated fat per serving: 6g
Cholesterol per serving: 0mg
Fiber per serving: 2g
Protein per serving: 3g
Carbohydrate per serving: 11g
Sodium per serving: 26mg
Iron per serving: 1mg
Calcium per serving: 24mg

Good to Know

You can make the shells up to 3 days in advance. Keep them in an airtight container at room temperature.
Genevieve Ko Better Baking © 2016