Thursday, November 15, 2012

Almond Joy Mounds

For those of you that are familiar with the candy bars, Almond Joy and Mounds...and like them, you may like this recipe.

Actually, I fully intended on replicating the Almond Joy. Yeah, that did not happen. I need the coconut mixture to mold together more - perhaps some honey or more maple syrup but I also wanted to keep this relatively low in sugar. So, we have Almond Joy Mounds :) They are similar to the Double Chocolate Coconut Haystacks but in my opinion, way better :) The toasted almonds adds SUCH a nice flavor...

Really... quite the perfect little candy. 

Almond Joy Mounds 

2 1/2 cups unsweetened shredded coconut
1 tbls vanilla
1/4 cup coconut oil, melted
3 tbls coconut milk (from the can)
3 tbls 100% pure maple syrup
1 bag Enjoy Life chocolate chips (soy/dairy/nut free) 
~ 30 almonds

Method:

Toast the almonds on a baking sheet (no need to grease) for 10 minutes at 300°

Meanwhile, in a large bowl, combine the coconut, vanilla, coconut oil (be sure you melt it first, 30 seconds in the microwave will do), coconut milk and maple syrup.

Take the almonds out and set aside.

Heat the bag of chocolate chips in small bowl for one minute.  Give it a good stir and heat for one more minute. It will look like the chips haven't all melted but give it a good sir and the rest will melt.

Add the almonds to the coconut mixture and then pour in the chocolate. Stir vigorously.

Plop the desired size 'mound' on wax paper and place in the fridge to set.  I also suggest storing them in the fridge.




Heavenly.

Yeah, I didn't get a chance to count these and now most are gone after bringing them into the office. Hm. It yields ~ quite a few.

Enjoy ;)

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