- 1 cup unsweetened shredded coconut, lightly packed
- 3 level tablespoons unrefined virgin coconut oil
- 2 tablespoons honey or agave syrup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher or sea salt
- 10-11 roasted and unsalted almonds for the Almond Joy Bars
- 4 ounces chocolate, either bittersweet chips or a bar broken in to small pieces
- In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste, about 2-3 minutes. Test the coconut mixture to see if it holds together by squeezing a small amount in your palm. It should compact nicely. If the coconut mixture doesn’t hold together well, then continue to process the mixture for 1 to 2 more minutes.
- Line a small baking sheet with parchment paper. Using a tablespoon or melon ball scoop, (this helps to keep the bars uniform in size) scoop out and gently press down the coconut mixture into the measuring spoon. You want a fairly level scoop here. Drop the tablespoon of mixture onto the lined baking sheet and then press and mold the balls into a rectangle shape. You can press and mold them on the baking sheet or in the palm of your hand, whatever is easier for you.
- Press an almond on top of the coconut bars to make an Almond Joy or leave as is to make a Mounds bar. Place the coconut bars in the freezer for 15 to 30 minutes, or until solid.
- Once the coconut bars are frozen, it’s time to melt the chocolate. Keep the coconut bars in the freezer until you have melted your chocolate. If you’re using a 4-ounce bar of chocolate, you will need to chop it up or break it up into small pieces. I use 1 cup of semi-sweet chocolate chips. Place the 4-ounces of chocolate into a heatproof bowl.
- Set the bowl over a pan of simmering water, (make sure that the bowl doesn’t touch the water) and melt the chocolate, stirring constantly with a rubber spatula, until melted and smooth. Immediately remove the melted chocolate from the heat and give it a stir with a spatula.
- You can also melt the chopped chocolate in a microwave-safe bowl for 15-second intervals, stirring between each interval, until the chocolate is smooth. Be very careful to not overcook or scorch the chocolate.
- When the chocolate is melted, take out the frozen bars.
- I find it easiest to set the bar in the chocolate and use the spatula to thoroughly coat it with chocolate. Alternately, you can gently insert a toothpick into a bar, and dip the bar into the melted chocolate making sure that the whole bar gets covered with chocolate. Lift the bar out and tap off any excess chocolate. Return the chocolate covered bar to the parchment paper. Repeat the process with the other remaining bars.
- Once all of the bars have been dipped into the chocolate, place them in the freezer for a few minutes to set.
- Store the bars in the refrigerator in an airtight container. These bars should keep for several days.
- Take the bars out for a few minutes to thaw a bit before you consume them!
Yield: 10-13 bars