Satisfy Your Paleo Sweet Tooth With Homemade Almond Joys
Mar 28, 2018
Here’s proof that Paleo chocolate treats can taste just as good as conventional candies. These DIY Almond Joys make the grade, even though chocolate bars aren’t exactly things you reach for when following a Paleo diet. They’re easy to assemble with a handful of ingredients you might already have on hand.
Unsweetened cocoa is used to make the chocolate mixture. Go for only a drizzle of chocolate for more coconutty flavor, but if you’re into dark, bitter chocolate, opt for the full-on dunk. If you find the chocolate is too intense, you can always add more sweetener if you’d like.
Homemade Paleo Almond Joy Bites
(Makes 20 bites)
Ingredients:
- 1-1/2 cups unsweetened coconut flakes
- 1/2 cup coconut oil, melted, divided
- 2 tablespoons maple syrup
- 2 tablespoons almond milk
- 20 raw almonds, toasted
- 2-3 tablespoons coconut sugar
- 1/2 cup unsweetened cocoa powder
Instructions:
- In a large bowl, combine coconut flakes, 1/4 cup melted coconut oil, maple syrup, and almond milk. Use a spoon and mix to combine until mixture is slightly wet.
- Line a baking pan with waxed paper and place next to the bowl. Scoop out the mixture using a tablespoon. With your hands, mold into a 3-inch-long rectangular shape, squeezing out the moisture and compressing the mixture. Place on the baking sheet. Continue until all the mixture has been used. Place one almond on top of each rectangle and press down lightly. Place the baking sheet in the freezer for 10-15 minutes.
- Add the remaining melted coconut oil to a microwave-safe bowl. Heat for 20 seconds. Remove and add the coconut sugar to the oil. Whisk until the sugar has dissolved. Add the cocoa powder to the mixture and whisk until smooth.
- Remove the baking sheet from the freezer and place near the melted cocoa mixture. One at a time, place one of the rectangles on a fork and dip it into the cocoa mixture to coat the bottom. Use a spoon to drizzle the cocoa mixture over the top and sides (or just drizzle lightly). Allow the excess to drip back into the bowl. Place each rectangle back on the lined baking sheet. Allow to harden before serving.
- Store in the refrigerator in a container with a lid.
Looking for more copycat recipes? Find us on Pinterest.
(Recipe and photos via Patricia Conte / Brit + Co)
