Homemade Almond Joy Candy Bar (Gluten Free, Dairy Free, Paleo)

Ingredients 1½ cups shredded coconut, unsweetened ¼ cup coconut oil, melted 5 tablespoons coconut butter 1 teaspoon vanilla extract 2 tablespoons raw honey pinch of salt raw almonds Chocolate Shell: ½ cup cacao butter ½ cup chocolate chips (Enjoy Life) Instructions mix the shredded coconut, coconut oil, coconut butter, vanilla extract, honey and salt line an 8½” x 4½”-inch medium loaf pan with parchment paper and press the mixture into the bottom and sides of the pan refrigerate for about 1 hour and cut into small rectangles of approximately 2-inches long by 1.5-inches wide then return to the fridge melt the cacao butter and chocolate chips in a double boiler over simmering water and let chocolate cool for 5 minutes line a cookie sheet with parchment paper, place 2 almonds on each coconut bar and dip into the melted chocolate using a fork, one at the time refrigerate until chocolate hardens for a thicker shell of chocolate, dip in melted chocolate one more time and refrigerate until chocolate hardens Recipe makes approximately 13 (2” x 1½”) Almond Joy Candy Bars. Store in an airtight container in the fridge.

How We Started: Regina’s Sweet Temptations is a new business with one mission and one mission only: to be the go-to place for delicious cupcakes and cookies in Bergen County. Baking is my passion – I first learned the art from my Aunt Tally when I was young and then perfected my skills by preparing delicious treats for my three children over the years. I found that I loved seeing the smiles when my friends bit into one of my delicious chocolate chip cookies or admired one of my many creative
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