It would seem that no matter how hard I try, there are always going to be times when I want something a little sweet and it is so hard to find anything that hasn’t been messed with or has added ingredients that I can’t pronounce, even in my poshest of voices!
So I couldn’t pass up on the opportunity of sharing this fantastic recipe for almondjoys from chowvida for what I would call a “bounty” inspired chocolate bar (pictured above) but without any of the bad stuff.
Take for instance the dark chocolate bounty bar which has: Sugar, Coconut Dried, Sugar Syrup, Cocoa, Cocoa Butter, Emulsifier(s) (Glycerol Monostearate,Ammonium Phosphate, Soya Lecithin) , Milk Skim Powder, Milk Fat, Glycerol, Lactose, Whey Powder, Salt, Vanilla, not good for any of us on a clean eating vegan diet, so we must take ourselves to the kitchen and create some chocolate heaven there!
Makes about 20 candies
2 cups shredded coconut (unsweetened. can be dried or fresh)
1/2 cup unflavored rice milk
1 tbsp coconut oil (or coconut butter – either will work, it acts as a binding agent when cool)
1 tbsp agave
20 (+/-) raw almonds
about 8 ounces dark chocolate (I used 72%)
1. Mix coconut and rice milk together in a medium bowl, set aside and let sit for about 5 minutes so coconut softens.
2. Grab a metal bowl and a pot. The bowl should partially (not completely) fit into the pot. Fill the pot with enough water so that when the bowl rests in the pot the water does not touch the bottom of the bowl. Bring the water to a simmer (not a boil) and place the bowl in the pot. Add the chocolate to the bowl and stir occasionally until melted. When fully melted, turn the stove off but leave the chocolate in the bowl sitting over the hot water.
3. Melt the coconut oil in the microwave, add the melted oil and agave to the rice milk and coconut mixture. Stir well. The coconut oil will begin to harden when placed in with the cooler milk mixture, but that’s ok.. just start to work the mixture with your hands until fully combined.
4. Place the mixture into the refrigerator for 10 minutes to help it set. (This is important!!)
5. Line a baking sheet or tray with parchment or wax paper. Using your hands, take a small handfull of the coconut mixture (about the size of a ping-pong ball), SQUEEZE it TIGHTLY in your fist (some juices will come out, but that’s ok) and then gently form it into a rectangular shape. Repeat.
6. Gently press an almond into the top of each coconut rectangle. Place each coconut rectangle on the parchment paper, and then place the whole tray into the refrigerator for another 5-10 minutes.
7. After they’ve had time to set, it’s time to coat them in chocolate! This is a little tricky… you have to be VERY gentle. You can find your own way of doing this, but I placed each one in the chocolate (bottom down), and then used a spoon to drizzle chocolate over the top and used the spoon to gently move the chocolate around until it was fully coated. Then gently scoop the candy out of the melted chocolate and place it back on the parchment paper…. repeat…
8. When they’ve all been coated, place the tray BACK in the refrigerator for about 20 minutes or until the chocolate is hardened. Remove from the parchment paper, and enjoy!!! Store them at room temperature or in the refrigerator.
Full original recipe here