A new creation, these delightful treats were born of a craving for good ole Almond Joys, which I haven’t eaten in years, but loved as a kid. And now I can love them again!
Makes 12-15 pieces
- 2 cups unsweetened shredded coconut
- 2 tablespoons vegan butter substitute
- 3 tablespoons brown rice syrup
- Scant pinch sea salt
- Scant pinch cinnamon
- 2 cups non-dairy dark chocolate
Step By Step Instructions:
Place all ingredients except chocolate in a food processor and pulse until a sticky mixture forms that holds together.
Line a baking sheet with parchment. Using a mini ice cream scoop or 1 tablespoon measuring spoon, scoop coconut mixture onto lined sheet. Chill in the fridge for 30 minutes (or longer).
When the coconut is firm, temper the chocolate. Melt 1 ½ cups chocolate in a double boiler or in a glass bowl over a pan of boiling water and stir until chocolate melts and reaches 119o. Remove from heat and place on a dry towel (do not let water hit the chocolate) and dry the bottom of the bowl. Stir in remaining chocolate until the temperature reduces to 86o. Stir until smooth. Return the bowl over the boiling water and stir for 5 seconds. Remove to the towel and dry the bottom.
Spoon chocolate over each coconut mound and chill to set the chocolate.
Cook’s Tip: if you are not dealing with a nut allergy, press an almond into each candy for decoration. Or you can use shredded coconut or a chocolate chip.