I really wanted to make a new candy for my son's healthier Easter basket and I decided to go for one of my own faves: an Almond Joy. Chocolate, coconut and almonds—what's not to like? Well, in the commercial version, what's not to like is icky stuff like corn syrup (the first ingredient listed) and partially hydrogenated oil.
My version makes some changes (such as swapping milk chocolate for the more nutritious dark chocolate), but retains the spirit—rich, tropical, sweet—of the original. And my technique is very much the same as for my Homemade Peppermint Patties. If you've made those, you know they're pretty darn easy.
(yield: 12 bites)
- about 2.5T shredded coconut (unsweetened)
- 2T raw honey* (preferably local)
- about 4.5 oz. dark chocolate, at least 70% cocoa (I used a 72%)
- 12 whole, raw almonds
*Remember that raw honey is not recommended for infants under one year of age because of the rare risk of botulism.
In a small bowl, mix the honey and coconut until fully combined.
I used my silicone mini-muffin pan; if you don't have a silicone pan, you might want to try using paper liners for easier removal of the candies once they're done.
Melt the chocolate—about 1.5 ounces should do to for this first step—and drizzle about a 1/2 teaspoon of it in the bottom of each spot in your mold. Chill in the refrigerator for a few minutes until the chocolate becomes firm. Then, spoon the coconut-honey mixture into the center of each, evenly distributing among the 12 cavities of the muffin pan.
Press an almond into the top of each.
Melt the rest of the chocolate and spoon over each one, covering the tops and sides to seal in the soft filling.
|I wouldn't be a very good cat burglar - check out my fingerprint on the top of my candy! Oy.|
Happy holidays, friends!
Update: This recipe has been included by Roxana's Home Baking at her an amazing recipe round-up of 100 Chocolate Recipes. Go check it out!