Hello friends. It’s been sparse around here this past week. After 5 months of play, part-time work and living in my pajamas, I started working full-time again. What does this mean for Mountain Mantras? Well hopefully you won’t notice much of a change once I get my groove set (and my good camera back, sigh, iphonography), maybe a few less posts, but quality > quantity, right? So don’t fret, Loki and I aren’t going anywhere. This will still be your
#2 resource for poor puns, puppy pics, and lazy lady recipes.
Moving along…you may have guessed by the nature of this recipe and the previous recipe that there is an abundance of coconut shreds my house. You’d be correct. Do you have that one food that just screams summer to you? Maybe it’s hot dogs, ice cream, corn on the cob, watermelon or BBQ chicken. For me, its coconut. COCONUT EVERYTHING. So apologies if coconut isn’t your thing, thanks for sticking around anyways!
On to today’s recipe. One of my favorite summer sweet treats is having a bag of both Almond Joys and Mounds in the refrigerator. Why both? Because I don’t really care for the milk chocolate of Almond Joys, but I wish Mounds had almonds. Why can’t a girl have both dark chocolate AND almonds…is that really too much to ask for? I don’t think so!
So yes. This recipe was created with my own self interest and tastes in mind. But I have a feeling someone out there also wants a Dark Chocolate Almond Joy, am I right?
Also, in my humble opinion, refrigerated almond joys > room temperature. They turn into a super rich, almost ice cream cake consistency that I just can’t get enough of. Plus, don’t you just love the idea of having a bag of homemade almond joys in your fridge? Waiting to come to your aid when the chocolate cravings hit or you just need that little something sweet after dinner. You know what I’m talking about.
You can achieve that perfect almond joy look by simply dunking your coconut balls into the melted chocolate, but since I’m a chocolate lover, I dunked all my bites and then took the remaining chocolate and drizzled it on top. Even though the result looks more like a bite or truffle than an almond joy, I highly recommend this method. BECAUSE MORE CHOCOLATE, hello. Also, while on the chocolate topic, I recommend 65% or more. I used a 70% Chocolove bar for this recipe and it turned out divinely.
Dark Chocolate Almond Joys
1 cup unsweetened shredded coconut
6 tablespoons brown rice syrup
1/4 teaspoon vanilla extract
3.2 ounces of strong dark chocolate, roughly 1/2 cup
1 tablespoon coconut oil
12-16 raw almonds
In a medium sized mixing bowl, stir the coconut shreds, vanilla extract and brown rice syrup until combined and you have a sticky consistency that will hold together. On a parchment lined baking sheet, roll and then place 1 tablespoon of the coconut mixture. Press almonds into the tops. Place tray in freezer for 30 minutes. When your coconut bites have about 5 minutes left in the freezer, start preparing the chocolate. In a double boiler (or just a non stick pan over a pot of bowling water), melt half of the chocolate bar. Once melted, pour into small mixing bowl and add remaining half of the chocolate bar (finely chop first!) and coconut oil. Whisk vigorously until smooth. Remove coconut bites from freezer, and using a fork, dunk one at a time into the chocolate. Tap the fork on the edge of the bowl to remove any extra chocolate, place back on baking sheet to cool. Repeat process with all bites and then place the sheet into the refrigerator to set the chocolate, roughly 30 minutes.
Yields 12-16 almond joys. Will keep refrigerated in air tight container for 2-3 weeks.
Thanks for baking with me! I promise the photography will be better later this week.