Paleo Almond Joy Bites

MAKES 2 DOZEN BITE-SIZED PIECES

GATHER

1 cup finely shredded unsweetened coconut flakes

2 tablespoons maple syrup

2 tablespoons refined coconut oil pinch sea salt

24 almonds (approximately ¼ cup)

1½ cups paleo-friendly chocolate chips

MAKE IT

1. Place shredded coconut, maple syrup, coconut oil, and sea salt into a small food processor.

2. Process for 30 seconds, or until mixture is moist and finely ground. Stop and scrape down sides of food processor as needed.

3. Preheat oven to 350ºF.

4. Spread almonds onto baking sheet and roast for 7 minutes.

5. Bring a small pot of water filled with 2 inches of water to a boil.

6. Place 1 cup chocolate chips into a clean, dry, heatproof bowl and carefully position over boiling pot. Note: If any equipment is wet and is in contact with melted chocolate, the chocolate can seize.

7. Hold bowl secure with a folded dish towel in one hand, while stirring with a silicone spatula with the other just until chocolate is melted.

8. Remove from heat and stir in remaining ½ cup chocolate chips until melted. This method will help temper the chocolate.

9. Place silicone chocolate mold tray resembling characteristic Almond Joy shape on a second baking sheet.

10. Add a teaspoon of melted chocolate to bottom of each cavity. Follow with an almond.

11. Scoop in 1 teaspoon of coconut mixture into center of each mold.

12. Fill remainder of each cavity with remaining melted chocolate. Use a skewer to help swirl in chocolate so all the outside edges of the cavities are filled.

13. Set in refrigerator for 30 minutes, or until firm.

14. Remove bites from silicone molds and store in an airtight container, placing layers of parchment paper between layers.

15. Store refrigerated until ready to consume. Chocolates can also be frozen.