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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

ALMOND JOY CANDY BARS Recipe

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This recipe for ALMOND JOY CANDY BARS is from The Ronemous Family Cookbook Project, 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:  
1 cup unsweetened shredded coconut, lightly packed
3 tablespoons coconut oil
2 tablespoons honey (or pure maple syrup)
1 teaspoon pure vanilla extract
Pinch of salt
12 (or more) whole almonds
4 ounces semi-sweet chocolate, chopped
Directions:
Directions:
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.

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.

Place the coconut rectangles in the freezer and freeze for 15 to 30 minutes, or until solid.

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.

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.

Allow the coconut to thaw before serving. Store at room temperature in an airtight container; these should keep for several days.

 

 

 

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