Coconut Almond Chocolate bites
Soft, chewy coconut and full of chocolaty goodness in one lil bite. Yes, please. I’ll have maybe one more!
I saw this recipe for almond joy bites in a new cookbook my lovely husband gifted to me for Christmas. I was so happy to see it. It didn’t take me too long to make it.
It has two of my favorite flavors and ingredients…coconut and chocolate. YUM to the E.
And this recipe is super easy too. You don’t need to bake it. This version is healthier than the ones you find in the store. It has no corn syrup or dairy, and it’s soy-free.
Ingredients:
2 1/2 cups unsweetened shredded coconut
1/4 cup pure maple syrup
2 tablespoons + 1 1/2 teaspoons melted coconut oil
1 teaspoon vanilla extract
1 cup dark chocolate chips and 20 raw almonds
Directions:
In a food processor or blender, blend together the following ingredients: shredded coconut, maple syrup, 2 tablespoons coconut oil and the vanilla. Blend for about 1 minute til mostly smooth and mixture is starting to clump but not too much or it will turn to a butter type consistency.
Scoop 1 tablespoon of the mixture to make a compressed mound (you could also use a cookie scoop, or your hands) and place onto a baking sheet lined with parchment paper. Lightly press one almond into the top of the coconut mound. Repeat with remaining mixture. Freeze for about 15-20 minutes to firm up.
While these sweet little bites are hardening, melt the chocolate with the 1 1/2 teaspoons of coconut oil in a small pan on the stove top. You can also melt in small increments of 10-secs in the microwave. Stir the mixture together til smooth. Place one coconut mound into the melted chocolate and spoon some of the melted chocolate on the top til it’s all covered. With a fork lift the chocolate coconut bite out and let any excess chocolate drip off. Place bite back onto parchment lined baking sheet and once you are done, put back into the freezer for another 10 minutes.
Makes about 20 servings. These bites can be stored in an air tight container in the fridge for several weeks, or freezer for about 3 months.
*recipe sited from http://www.Downshiftology.com
The Minimal Travelers 