ALMOND JOY BITES
3 cups unsweetened shredded coconut
3/4 cup brown rice syrup
2 cup vegan chocolate chips
2 tbsp coconut oil
60 raw almondsLine a large baking sheet with parchment paper; set aside. In a small mixing bowl, toss the shredded coconut with the brown rice syrup; mix until combined. If the mixture feels too dry, add additional rice syrup 1 tablespoon at a time. Using a 1 1/2 teaspoon cookie scoop, drop the mixture onto the prepared baking sheet. Press almonds into tops and chill in freezer for at least 30 minutes.In a small saucepan over medium heat, bring about an inch of water to a boil. Set a large glass bowl over the pan (it should not touch the water) and melt 1 cup of the chocolate chips, stirring occasionally. Heat the chocolate until it is 115˚F then remove from heat and stir in the remaining chocolate chips. Whisk vigorously for 5 minutes. Add the coconut oil and continue whisking for 1-2 minutes. You could also temper the chocolate.Set out a large wire rack with paper liner underneath. Using a fork, dip the coconut rounds into the chocolate; cover the tops, tap fork to remove excess chocolate then transfer to wire rack. You can let them sit on the counter to harden (which will take more than a few hours), or transfer them to the refrigerator, where it’ll take about 45 minutes for them to harden completely.Yield: 60 almond joy bites
Almond joy bites
Last night while I was hanging out with friends, an almond joy sat on the coffee table and glared at me for hours. All I wanted to do was tear that thing open and shove it into my face, but sadly it contained milk chocolate, so that wasn’t an option. I came home and decided I was going to make almond joy bites first thing this morning. And I have to tell you, I really had no intention of making these things bite sized, I promise. But I had a dream last night – no really, I did – about how much better these would be if the ratio of coconut filling to almond was closer. So I made them smaller than the original recipe. Walk – no, run – to your kitchen and make them immideately. You won’t be sorry.