Just saw this and my mouth is watering - and I didn't even like this candy bar growing up.
Almond Joy Candy Bars
Author Notes: In 30 minutes, these no-bake, vegan candy bars can be yours to enjoy. The process is fairly straightforward and yields fabulous results. - Kristin Rosenau 4/22/13
1 cup unsweetened shredded coconut, lightly packed
3tablespoons coconut oil
2tablespoons honey (or pure maple syrup)
1teaspoon pure vanilla extract
pinch of salt
12 (or more) whole almonds
4ounces semi-sweet chocolate, chopped
1. In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste, about 2 to 3 minutes. Test the coconut mixture to see if it holds together by squeezing a small amount in your palm. It should compact nicely. If the coconut is still too loose to hold together well, continue to process the coconut mixture for 1 to 2 more minutes.
2. Scoop the coconut mixture with a tablespoon and drop onto a baking sheet lined with parchment or silpat. Press each ball into a small rectangle, taking care to make sure the sides and top are compact. Press an almond on top of the coconut rectangles.
3. Place the coconut rectangles in the freezer and freeze for 15 to 30 minutes, or until solid.
4. Once the coconut is frozen, melt the chopped chocolate in a microwave-safe bowl in the microwave in 15 second intervals, stirring between each interval, until the chocolate is smooth.
5. Carefully skewer each frozen candy bar onto a toothpick and dip into the melted chocolate, tapping off any excess. Return the bar to the parchment or silpat and wait for the chocolate to dry before removing the toothpick. Since the coconut is frozen, this should only take about 30 seconds.
6. Allow the coconut to thaw before serving. Store at room temperature in an airtight container; these should keep for several days.
Yield: Makes 1 dozen candy bars
Almond Joy Candy Bars
Author Notes: In 30 minutes, these no-bake, vegan candy bars can be yours to enjoy. The process is fairly straightforward and yields fabulous results. - Kristin Rosenau 4/22/13
1 cup unsweetened shredded coconut, lightly packed
3tablespoons coconut oil
2tablespoons honey (or pure maple syrup)
1teaspoon pure vanilla extract
pinch of salt
12 (or more) whole almonds
4ounces semi-sweet chocolate, chopped
1. In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste, about 2 to 3 minutes. Test the coconut mixture to see if it holds together by squeezing a small amount in your palm. It should compact nicely. If the coconut is still too loose to hold together well, continue to process the coconut mixture for 1 to 2 more minutes.
2. Scoop the coconut mixture with a tablespoon and drop onto a baking sheet lined with parchment or silpat. Press each ball into a small rectangle, taking care to make sure the sides and top are compact. Press an almond on top of the coconut rectangles.
3. Place the coconut rectangles in the freezer and freeze for 15 to 30 minutes, or until solid.
4. Once the coconut is frozen, melt the chopped chocolate in a microwave-safe bowl in the microwave in 15 second intervals, stirring between each interval, until the chocolate is smooth.
5. Carefully skewer each frozen candy bar onto a toothpick and dip into the melted chocolate, tapping off any excess. Return the bar to the parchment or silpat and wait for the chocolate to dry before removing the toothpick. Since the coconut is frozen, this should only take about 30 seconds.
6. Allow the coconut to thaw before serving. Store at room temperature in an airtight container; these should keep for several days.
Yield: Makes 1 dozen candy bars
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com