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homemade almond joys

homemade Almond Joy recipe
I sort of experienced my own Pinterest fail with this recipe. I’ve scrolled through those Buzzfeed round-ups a million times and appreciated feeling not alone in the didn’t-quite-nail-it world. So for all the successful recipes I’ve posted, here’s one that didn’t turn out like the picture (note: a recipe that was supposed to make 20 bite-sized candies turned into eight planet-sized chunks). The end result tasted amazing and hopefully you’ll have better luck with the aesthetics. See full details below.
recipe for coconut chocolate almond candygluten-free vegan candy recipe

Ingredients
makes about 20 candies

2 cups shredded coconut (unsweetened. can be dried or fresh)
1/2 cup unflavored rice milk
1 tbsp coconut oil (or coconut butter – either will work, it acts as a binding agent when cool)
1 tbsp agave
20 (+/-) raw almonds
about 8 ounces dark chocolate (I used 72%)

Directions

1. Mix coconut and rice milk together in a medium bowl, set aside and let sit for about 5 minutes so coconut softens.

2. Meanwhile, get out your double boiler… if you dont’ have a double boiler, you can create your own using a metal bowl and a pot. The bowl should partially (not completely) fit into the pot. Fill the pot with enough water so that when the bowl rests in the pot the water does not touch the bottom of the bowl. Bring the water to a simmer (not a boil) and place the bowl in the pot. Add the chocolate to the bowl and stir occasionally until melted.  When fully melted, turn the stove off but leave the chocolate in the bowl sitting over the hot water.

3. Melt the coconut oil in the microwave, add the melted oil and agave to the rice milk and coconut mixture. Stir well.  The coconut oil will begin to harden when placed in with the cooler milk mixture, but that’s ok.. just start to work the mixture with your hands until fully combined.

4. Place the mixture into the refrigerator for 10 minutes to help it set. (This is imortant!!)

5. Line a baking sheet or tray with parchment or wax paper.  Using your hands, take a small handfull of the coconut mixture (about the size of a ping-pong ball), SQUEEZE it TIGHTLY in your fist (some juices will come out, but that’s ok) and then gently form it into a rectangular shape. Repeat.

6. Gently press an almond into the top of each coconut rectangle (see photos).  Place each coconut rectangle on the parchment paper, and then place the whole tray into the refrigerator for another 5-10 minutes.

7. After they’ve had time to set, it’s time to coat them in chocolate! This is a little tricky… you have to be VERY gentle.  You can find your own way of doing this, but I placed each one in the chocolate (bottom down), and then used a spoon to drizzle chocolate over the top and used the spoon to gently move the chocolate around until it was fully coated. Then gently scoop the candy out of the melted chocolate and place it back on the parchment paper…. repeat…

8. When they’ve all been coated, place the tray BACK in the refrigerator for about 20 minutes or until the chocolate is hardened.  Remove from the parchment paper, and enjoy!!! Store them at room temperature or in the refrigerator.

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