Vegan Almond Joys
Serves 1
Directions
- 1Line a baking sheet or plate with parchment paper.
- 2In a large bowl, stir together the shredded coconut, coconut milk, maple syrup, melted coconut oil, vanilla, and sea salt until the mixture holds together.
- 3Scoop about 2 tablespoons of the mixture and press firmly into small rectangles. Place them on the prepared tray.
- 4Press one whole almond into the top of each rectangle.
- 5Freeze for 20–30 minutes until firm.
- 6Melt the vegan dark chocolate with the coconut oil in the microwave in 20-second intervals or over a double boiler until smooth.
- 7Using two forks, dip each chilled coconut bar into the melted chocolate, letting the excess drip off before placing it back on the parchment.
- 8Sprinkle with flaky sea salt while the chocolate is still wet, if using.
- 9Refrigerate for 15–20 minutes, or until the chocolate is completely set.
Ingredients
- 3 cup unsweetened shredded coconut
- 1/3 cup full-fat canned coconut milk
- 1/4 cup maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 16 whole whole roasted almond
- 10 oz vegan dark chocolate, chopped
- 1 tbsp coconut oil
- flaky sea salt (optional)
Equipment
baking sheetparchment paperlarge bowlforksmicrowave
Tips
- Store your Vegan Almond Joys in an airtight container in the refrigerator for up to 1 week.
- Freeze for up to 2 months for an extra-firm, refreshing treat.
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