Homemade Almond Joy Bars/Truffles… a healthier option. Growing up, one of my favorite candy bars was Almond Joy or Mounds. I didn’t have it regularly, but when I did, I enjoyed it immensely.
Double recipe, if also making truffles… and chop almonds.
Makes about 10 pieces
Ingredients :
1 cup unsweetened shredded coconut
2-3 tablespoons coconut oil
2 tablespoons maple syrup/honey(honey is sweeter)
1 teaspoon pure vanilla extract
few drops of almond extract, optional
small pinch of salt
10 whole almonds lightly toasted, or as needed
4-5 oz semi-sweet chocolate chips or bars, chopped
Additional:
walnuts for making the clusters, if you have leftover melted chocolate
Directions :
1- Lightly toast your almonds, if desired. Toaster oven works great for this.
2- In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste. If you find the coconut mixture is too loose to hold together, then continue to process for an additional minute or so.
3- Take about 2 tsps worth of coconut mixture and with your fingers, form small compact rectangles (1 1 1/2-1 3/4 inch). Make an indentation in the middle… to hold the almond.
4- Place coconut rectangles on a parchment lined plate/sheet and add an almond on top of each.
5- Place coconut rectangles in freezer and freeze till hardened…. 30 minutes or longer.
6- When ready to dip, melt chocolate… using a bain marie or the microwave(15 sec interval, stirring till almost melted, allowing for some smaller chocolate pieces to be seen, let sit until completely melted and stir)
7- Remove coconut rectangles from freezer and dip each in the melted chocolate, turning over to completely cover and removing with a fork.
8- Tap fork on the edge of the bowl to remove excess chocolate and then scrape the bottom of the fork. Place chocolates on parchment paper lined plate. The chocolate will harden quickly. I like to place the almond joys in the fridge for storing… then bring them to room temperature before serving.
