Just like an Almond Joy, but with a lot less sugar.

Mmmm, candy...

  • 1/4 cup coconut oil, melted
  • 1 cup unsweetened shredded coconut
  • Raw almonds
  • 6 oz. dark (at least 70%) chocolate, melted

Combine the liquid coconut oil and shredded coconut. Put a little into the bottom of an ice cube tray (I love the trays with the flexible silicon bubble at the bottom). Press in two or three almonds and fill the rest of the well with more coconut. Press down to pack it in. Put the tray in the freezer for a few minutes.

While the coconut is chilling, melt your chocolate in a small bowl. Remove the chilled coconut balls from the tray and dip them in the chocolate. Work quickly once the coconut balls are in the chocolate — if they warm up too much, they’ll start to fall apart. Place the coated balls onto a plate or tray lined with plastic wrap and put them back in the freezer.

Once the chocolate hardens, they’re ready to eat. If you used a higher-quality coconut oil (one that is more solid at room temp), you can keep them in the fridge. They’re good out of the freezer, too.

Depending on how big you make these, you might have chocolate left over. Mix in some chopped almonds and coconut and chill it to make a candy bar. Or add a little peppermint extract, spread it thinly on a plastic wraped plate and now you have peppermint bark.

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