📍 Where this dish comes from: Guanajuato · San Miguel de Allende
Discover the history of this region →
Discover the history of this region →
Servings: 18 servings
Calories: 115kcal
Ingredients
- 1/2 cup unrefined coconut oil 110 g; sub: grass-fed butter or ghee
- 1/4 cup unsweetened almond butter 60 g; sub: peanut butter or coconut butter
- 1 1/4 cups unsweetened shredded coconut lightly toasted, 100 g; sub: chopped pecans or sliced almonds
- 3 tbsp unsweetened cocoa powder sub: Dutch-process cocoa for deeper color
- 3 tbsp powdered erythritol/monk-fruit blend to taste; sub: allulose, softer set
- 3/4 tsp ground cinnamon sub: pumpkin-pie spice
- 1/8–1/4 tsp cayenne powder sub: ancho chile for smoky mild heat, or omit for kids
- 1 tsp pure vanilla extract sub: 1/2 tsp almond extract
- 1 pinch sea salt (sub: pink salt)
Instructions
- Melt & bloom: In a small saucepan over low heat, melt coconut oil and almond butter until smooth. Whisk in cocoa, sweetener, cinnamon, cayenne, vanilla, and salt. Stir 30 seconds so cocoa blooms.
- Fold in crunch: Remove from heat; stir in toasted shredded coconut until evenly coated.
- Portion: Drop heaping tablespoonfuls onto a parchment-lined sheet, about 18. If mixture firms before you're done, warm the pan briefly.
- Chill to set: Refrigerate 20 minutes, or freeze 10, until firm.
- Serve & store: Enjoy straight from the fridge for a firm snap, or let sit 5 minutes for fudgy centers.
Nutrition
Serving: 1serving | Calories: 115kcal | Protein: 2g | Fat: 11g | Fiber: 2g
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About This Dish
Picture silky dark-chocolate clusters that carry the warming spice of authentic Mexican hot cocoa — cinnamon up front, a playful cayenne tingle at the finish, and absolutely no baking required.
Health Benefits
- Coconut oil and almond butter provide MCT-rich, satiating fats.
- Unsweetened cocoa delivers flavanol antioxidants without any added sugar.