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Almond Joy Candy from Sara Brunson Thomas Recipe

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This recipe for Almond Joy Candy from Sara Brunson Thomas is from The Nickel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups unsweetened shredded coconut
3 T. maple syrup
6 T. extra virgin coconut oil
1.5 C. Enjoy Life chocolate chips
1/2 C. natural almonds
Directions:
Directions:
Combine the coconut, maple syrup, and coconut oil in a food processor. Blend for 2 minutes, scraping sides. Spoon the mixture into a 16-slotted plastic ice cube tray and press down. Place in the freezer while you prepare the melted chocolate.

Melt chocolate in double boiler and let the chocolate cool to 95º F. Add the remaining 1/2 C. chocolate chips. Stir until smooth.

Break the coconut candy from the ice trays then dip the bottom of each one in the melted chocolate and place on a wire cooling rack. Place a dot of the melted chocolate on top of each candy to serve as glue, then place an almond on the dot. Grab a spoonful of the chocolate and pour it over each candy, smoothing it over each side until totally covered.

Transfer the candies from the wire rack to parchment paper then place in the refrigerator for one hour or until set. Wrap in squares of wax paper and twist the ends shut for giving away at parties or on Halloween.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Alternate ingredients: regular chocolate chips, olive oil, sweetened coconut

 

 

 

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