ALMOND JOY MINI BARS
These taste just like the Almond Joy bars of old.
For the filling
1½ cups dried unsweetened coconut
2 tablespoons coconut oil
3 tablespoons pure maple syrup
1 teaspoon vanilla Pinch salt
For the coating
⅓ cup melted cacao butter
⅓ cup raw cacao powder 2 tablespoons maple syrup
Pinch sea salt
⅛ cup of sliced almonds In a food processor fitted with the “S” blade, process all filling ingredients until well mixed and uniform. The filling will be a little wet, but it should stick together well.
Shape the filling into 12 mini rectangles if you want bars, or roll into 1-inch balls (easier). Place them on a parchment lined shallow casserole or baking pan. Refrigerate for 30 minutes.
Meanwhile, in a double boiler, melt the cacao butter over medium high heat. It won’t take long for the cacao butter to melt (less than 5 minutes).
When the cacao butter is melted, whisk in the cacao powder, maple syrup and sea salt. Don’t overcook! When the chocolate is mixed together and of a smooth consistency, remove from heat.
Allow coating to cool slightly, then take each mini bar and dip it into the coating and quickly place it back on the parchment paper. Return them to the fridge for 10 minutes, or until one coating has set. Repeat the process, so that each bar/ ball has a double coat.
Press a few slivered almonds on top of each mini bar/ball after the second coating of chocolate. Return them to the fridge for another 10 minutes (or more), to set. Leftovers can be put in an air tight container and kept in the refrigerator for several days (or the freezer).
Makes 12 bars.