I think these Almond Joy knock-offs are down right healthy for you. Granted, it is a high-fat candy, but the fat is from almonds and coconut oil, two things I have no problem eating. Coconut oil is purported to have antiviral, antifungal and antibacterial properties. The almonds give you a healthy dose of vitamin E. The cocoa powder is a good source of antioxidants. What’s not to love? These do have about 120 calories each … so don’t go overboard!
Keep these treats either in the freezer of refrigerator. Unlike M&M’s, these do melt in your hand!
This recipe is adapted from The Nourishing Gourmet blog. I love this recipe and have been making it weekly.
1/2 cup almonds, plus 24 whole almonds
1/3 cup coconut oil
1/4 cup of honey
1 teaspoon almond extract
1 cup unsweetened coconut flakes
2 tablespoons honey (or more if you want it sweeter)
1/2 cup of coconut oil
1 teaspoon vanilla extract
Dash of salt
1/2 cup cocoa powder
- In a food processor, pulse 1/2 cup of almonds until finely ground.
- In a small pan, melt the coconut oil and honey over low heat until just melted. Whisk to combine. Add the almond extract, coconut flakes and ground almonds.
- Line a mini muffin tin with paper cupcake wrappers (24).(You can also grease the muffin tin with coconut oil. They are often hard to get out. Use a butter knife around the sides.)
- In each wrapper, place an almond then add the coconut mixture and press down lightly.
Place in a freezer and freeze (10 to 20 minutes).
- In a small pan over low heat, melt 1/2 cup of coconut oil, 2 tablespoons of honey, salt and vanilla extract.
- Stir in cocoa powder. Mix until smooth. Remove from heat. Taste and adjust sweetness.
- Take out the frozen coconut flakes mixture and divide the chocolate mixture in each cup over the coconut.
- Place back in freezer and freeze about 20 minutes.
Keep either in the freezer or refrigerator.
Note: If you don’t have a mini-muffin pan, you can use a regular one. Makes 12 large (note large will have 240 calories and 2 grams of added natural sugar).