3:07:00 PM
aka - Almond Joy
SERVES: 8 (1 cookie each)
Prep Time: 20 min.
Cooking Time: 3 min.
CONTAINER EQUIVALENTS (per serving): 1/2 yellow 1 orange 1/2 tsp.
VEGAN CONTAINER EQUIVALENTS (per serving): 1/2 B yellow 1 orange 1/2 tsp.
1 cup unsweetened shredded (or desiccated) coconut
1 Tbsp. unsweetened coconut milk
beverage (or unsweetened almond milk)1 Tbsp. pure maple syrup
1 Tbsp. all-natural peanut butter (or nut butter of choice)
1 tsp. pure vanilla extract
½ cup semisweet chocolate chips (vegan)
½ tsp. extra-virgin coconut oil
Sea salt flakes (to taste)
SPECIAL EQUIPMENT: Parchment paper
1. Place coconut in food processor or blender; cover. Process until coconut has a flour-like consistency.
2. Add milk, maple syrup, peanut butter, and extract. Process until dough forms.
3. Divide dough into 8 equal-sized balls (approximately 1 Tbsp. each). Flatten, then place on a parchment-lined baking sheet and refrigerate for 15 minutes.
4. Place a double boiler with water 1-inch deep in bottom over low heat; bring to a simmer. Add chocolate and oil to top of double boiler; cook, stirring frequently, for 2 to 3 minutes, or until chocolate has melted. Let chocolate cool to room temperature.
5. Dip chilled cookies in chocolate to coat then place back on lined baking sheet. Top with a few salt flakes then using a fork drizzle remaining chocolate onto tops of cookies. Place in refrigerator until chocolate has set. ***
6. Serve chilled, or store in an airtight container in the refrigerator for up to 3 days.
***add an almond on the top if you'd like or have them as a mounds instead
RECIPE NOTE: If you don’t have a double boiler, use a small saucepan and a heatproof bowl that covers the top of saucepan and does not touch the bottom. Fill the pan with ½ cup of water; bring to a simmer. Once water is simmering, add chocolate and oil to bowl, stirring frequently, for 2 to 3 minutes, or until chocolate has melted. Remove pan from heat when boiler is not in use.
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