October brings gorgeous colors, cooler temperatures and the beginning of ‘sweets season’.
Research has shown that too much sugar affects anxiety levels, mood, weight gain and sleep and a plethora of additional body challenges.
Yes, there is still ‘sugar’ in this homemade Almond Joy Candy Bar. Choosing natural sweeteners over refined ones offers more nutrient-dense goodies while still delivering loads of flavor.
Whether to toast or not to toast the coconut is the real question. I’m getting completely mixed reviews. Some like the chewy creaminess of the untoasted. Others love the crunch and depth the toasted coconut brings to the candy bar.
Try it both ways. Let me know what you decide.
Almond Joy Candy Bar (GF, V)
1 cup shredded or desiccated coconut (toasted if preferred)
½ cup coconut butter, melted
2+ tbsp maple syrup
1 tsp almond extract
¼ tsp Himalayan pink alt
Dozen almonds (or preferred nuts)
4 oz dark chocolate
Melt the coconut butter. Mix together the shredded coconut, melted coconut butter, maple syrup, almond extract, and salt in a bowl.
Press into a parchment- lined narrow dish. I used a couple of mini loaf pans because I like a thinner bar of about 1 inch thick. Play with it a couple times to find your preferred thickness.
Push the almonds into the filling; roughly 2 per bar or 1 per bite. Freeze for 20-25 minutes, or until firm.
Melt the chocolate. Cut the Almond Joy Candy Bar into individual candy bars or bites.
Remove the Almond Joy Candy Bar from the freezer. Dunk into bites into the melted chocolate, shake off the extra chocolate and set on a parchment-lined sheet pan. Or drizzle the chocolate over the top for a simpler approach. Repeat with the remaining bites.
Place the bars in the fridge for 5-10 minutes to allow the chocolate to harden. Store bars in the fridge or freezer.