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CANDY - Joyful Almond Coconut Chocolate Bites
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Yield: 12 treats
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| Joyful Almond Coconut Chocolate Bites – Vegan + Gluten-free (Refined Sugar-free Option) Posted By tastyyummies On October 7, 2012 @ 12:52 pm Almond Coconut Chocolate Bites – Vegan + Gluten-free Coconut Filling: | |
| 1 1/4 cups | unsweetened organic coconut, finely shredded |
| 1/4 cup | melted coconut oil |
| 2 tablespoons | maple syrup, (you could also use coconut nectar, agave or any other liquid sweetener or honey if you aren’t vegan) |
| 1 teaspoon | vanilla extract |
| Dark Chocolate Coating*: | |
| 10 ounces | high quality semi-sweet or bittersweet vegan chocolate chips, (if you are gluten-free also make sure they are gluten-free) |
| Plus: | |
| approximately 1/3 cup | toasted almond slices |
*NOTE: if you are looking to make these refined sugar-free which is what I prefer, in place of chocolate chips you can instead melt 10 ounces of a good quality 100% unsweetened organic dark chocolate (aka bakers chocolate in bar form) with 1 tablespoon coconut oil in a double broiler whisking in 1/3 cup maple syrup (or other liquid sweetener) after it is removed from the heat. You can then add more or less sweetener to your liking.
Lightly grease a nonstick mini-muffin tin with a little coconut oil and set aside. In a medium-sized mixing bowl, combine all of the coconut filling ingredients and mix together until very well combined. Evenly divide up the filling between the 12 mini-muffin cups, pressing it in very tightly, making sure it is somewhat even. Don’t worry they won’t stick. Place the muffin pan in the freezer make sure it is sitting flat, and freeze until the filling is solid, about 30-45 minutes.
Take the muffin tin with the frozen coconut mixture out of the freezer, carefully remove each coconut treat out of the pan, running a thin knife around the edge to loosen and pop them out. Place them on a parchment or wax paper lined baking sheet, if you want to place the pan back in the fridge to keep them cool while you melt the chocolate, you can do that.
Once you are ready to coat the treats with the chocolate you can carefully melt the chocolate using a double boiler setup on the stove top or you can carefully melt it in small increments in the microwave, stirring often. (Definitely use the double boiler if you are making the refined sugar-free version with the bakers chocolate). Turn off the heat on the stove and keep the bowl of chocolate over the pan, remove the coconut treats from the fridge. Place one coconut treat on a fork and slowly lower it into the chocolate, spoon additional chocolate over it to fully coat it. Lift the fork out and gently shake to release any of the excess chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. Sprinkle a few toasted almond slices on top into the chocolate. Repeat until all of the treats are coated in chocolate and have almonds on top. If the chocolate gets too thick, you just turn on the flame and heat slightly to melt it again. Put the tray back in the fridge and let them harden for about 45 minutes.
After these are set, you could store them in the freezer to keep them really cold and totally solid or of course, you can just store them in the fridge or even at room temperature if it isn’t too hot out.
Recipe uploaded with Shop'NCook for iPhone.
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