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Almond Joy Drops

The mix of chocolate and coconut is a healthy twist on a childhood favorite candy bar.
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Ingredients Method Notes

Ingredients
  

  • 2 cups unsweetened shredded coconut
  • 1 1/2 cups cream from canned coconut milk chilled
  • 1/4 cup maple syrup
  • 1/2 cup almonds
  • 2 1/2 cups chocolate chips, chunks - dark or milk chocolate

Method
 

  1. in a food processor (or blender) add coconut, maple syrup, and coconut cream and process/blend until combined. It needs to be thick enough to hold itself together, if it isn’t, add more coconut a little at a time until it reaches the right consistency.
  2. Drop onto a pan with parchment paper, or roll into log shapes like an Almond Joy bar. Place a whole almond on top of each and press it in a touch.
  3. Place in the freezer for 15-20 minutes.
  4. Melt chocolate using the water-bath method until smooth.
  5. Remove drops from freezer and either dip in the chocolate or drizzle with the chocolate. Place in the fridge until they are firm.
  6. Enjoy!

Notes

*If you use the coconut milk instead of the cream from the coconut milk, it will be runnier and won’t stick together. Stick with using the cream from the can, which will firm up when cold.
*Store in a sealed container at room temp for a couple weeks or in the fridge for longer storage. You can freeze for around 6 months.