The other week, my favorite chef – who also happens to be one of my dearest friends, had a discussion with my boys regarding their favorite treats. When he mentioned that his one of his favorites were Almond Joy bars, my boys stared at him blankly. They had no idea what he was talking about. Because of their food allergies, they have never tasted an Almond Joy bar.
Until now (well, kind of). The following week my friend arrived, mini candy bars in tow, and we all shared the coconut, chocolaty deliciousness that is this healthier version of a candy classic. In fact, my vote is that they taste far better than the original (though, I must admit, I haven’t had an original one in well over a decade).
Here is how he made them:
Notes
If these don’t all get devoured at once, these confections do best stored in the refrigerator.
Ingredients
- 1 cup shredded Coconut
- 3 tablespoons Coconut Oil
- 2 tablespoons Honey
- 1 teaspoon Vanilla Extract
- 1 big pinch Salt
- 4 ounces Dark Chocolate
- Whole Almonds
Instructions
- Place the shredded coconut, coconut oil, honey, vanilla extract, and salt in a food processor. Process for 2-3 minutes until a paste forms. Test to see if it’s done by seeing if a small amount will compress together to form a small ball in your hand. If it doesn’t process a bit more until it does.
- Form the paste into small rectangles of approximately ½ tablespoon.
- Place the rectangles on a parchment paper-lined tray.
- Push a whole almond onto the top of each piece.
- Once all of your rectangles are formed, place the tray in the freezer for 30 minutes.
- When your 30 minutes is almost up, melt the chocolate carefully over hot water (or however you prefer to melt chocolate, taking care not to overheat or burn it).
- Dip each rectangle into the melted chocolate, and place back on the parchment-paper lined tray.
- Once all of your rectangles are covered, place the tray in the freezer until the chocolate hardens.
- Enjoy!
Homemade, Healthier “Almond Joy” Bars
1 cup shredded Coconut
3 tablespoons Coconut Oil
2 tablespoons Honey
1 teaspoon Vanilla Extract
1 big pinch Salt
4 ounces Dark Chocolate
Whole Almonds
Place the shredded coconut, coconut oil, honey, vanilla extract, and salt in a food processor. Process for 2-3 minutes until a paste forms. Test to see if it’s done by seeing if a small amount will compress together to form a small ball in your hand. If it doesn’t process a bit more until it does.
Form the paste into small rectangles of approximately ½ tablespoon.
Place the rectangles on a parchment paper-lined tray.
Push a whole almond onto the top of each piece.
Once you’ve formed your rectangles, place the tray in the freezer for 30 minutes.
When your 30 minutes is almost up, melt the chocolate carefully over hot water (or however you prefer to melt chocolate, taking care not to overheat or burn it).
Dip each rectangle into the melted chocolate, and place back on the parchment-paper lined tray.
After you’ve dipped all of your rectangles, place the tray in the freezer until the chocolate hardens.
Enjoy!
NOTE: If these don’t all get devoured at once, these confections do best stored in the refrigerator.
Do you have a favorite treat that you’ve modified for health or allergy reasons? I’d love to hear about it!