Waiting out a blizzard is great excuse to try recipes, which was the impetus for making this one, but let me ask that you don’t wait for a blizzard – make these now.
Domestocrat’s Homemade Almond Joy (makes 9)
3 cups shredded coconut
3 tbsp. Lyle’s golden syrup (you could use brown rice syrup, honey, or corn syrup but I prefer this)
1 tbsp. agave sweetener
2-3 tsp. cold water
18 whole almonds
1 cup chocolate chips
1 tbsp. coconut oil
Add the coconut, golden syrup, and agave in a food processor and pulse until the coconut looks like breadcrumbs. The mixture is not going to be completely smooth, it will have some texture, but it should stick together when pinched between your fingers. If you find the mixture is not wet enough or is not coming together, add a few teaspoons of water.
Spoon out a heaping tablespoon of the coconut mixture and roll between your hands to form an oval shape. Place the ovals on a nearby cookie sheet lined with either wax or parchment paper.
Press two almonds into the top of each coconut oval. At this point, the dough needs to chill and set. Place the entire pan in the fridge for a minimum of one hour (you could totally leave them overnight though).
Stir with a heat-safe/silicone spatula until the chocolate and coconut oil have melted together and the mixture is smooth. Let the chocolate cool for a few minutes.
To coat, gently lower each coconut oval into the bowl of chocolate, use a spoon to completely coat the top, lift it out, and place back on the cookie sheet.
When all of the ovals have been coated in chocolate, put the pan back in the fridge to set one more time. This needs a minimum of 45 minutes but also can be left overnight.
That’s it! Once the chocolate has hardened you now have homemade Almond Joy!
I’m not joking when I say that this recipe was as good, if not better, than the real thing. The coconut was moist and chewy, the almonds add the perfect crunch, and the chocolate shell is a great compliment to the overall taste.