Sometimes you feel like a nut, sometimes you … who are we kidding, we always feel like a nut!
Candy bars, homemade or not, are always a delicious treat. But if you’re up for a fun afternoon project, homemade wins hands down (mainly because you get to lick the bowl)
One of my favorite candy bars to make is copycat almond joy and/or mounds bar. It combines three of my favorite snacks into one mouthful of deliciousness! Plus I get to feel a little less guilty about eating them when I make them from scratch. I’m happy to share my almond joy bar recipe with you!
- 1 cup sweetened shredded coconut OR unsweetened coconut flakes
- 3 tablespoons coconut oil (unrefined virgin coconut oil is best.
- 1 teaspoon pure vanilla extract
- 2 tablespoons honey *if you use the unsweetened coconut flakes
- 10-11 roasted and unsalted almonds *optional
- 1/8 teaspoon sea salt
- 4 ounces bittersweet chocolate bar or 4 ounces of bittersweet chocolate chips
- Food processor
- Baking sheet (that fits in your freezer)
- Parchment paper
- Heatproof bowl
- Small sauce pan
- Rubber spatula
- Airtight container
- Combine the shredded coconut, coconut oil, vanilla extract, honey (if you are using the unsweetened coconut flakes) and salt in a food processor for about 3 minutes. It’ll form a thick paste, which you can test by squeezing a small amount in your palm. If it doesn’t hold together nicely, you can process this mixture for another minute or two.
- Once you have your paste holding together nicely, line a baking sheet with parchment paper (make sure the baking sheet fits in your freezer).
- Scoop a leveled tablespoon of the coconut mixture onto your prepared parchment paper.
- Press and mold the scoop of coconut into a rectangular shape.
- Place an almond on the top of the rectangle and press in gently *almonds are optional.
- Once your baking sheet is full, place it in your freezer until the rectangles freeze up (about a half hour)
- While your coconut bars are freezing, melt the chocolate
- Place the chocolate into a heatproof bowl (If you are using a chocolate bar, break it into small pieces before you put it in the bowl.)
- Boil water in your small sauce bowl and then reduce to a simmer
- Set the bowl over a pan of simmering water (make sure the bowl doesn’t touch the water)
- Continuously stir the melting chocolate with a rubber spatula.
- Once your melted chocolate is a smooth consistency remove it from the simmering pot and stir again with your rubber spatula
- Now it’s dipping time! Take your coconut bars out of the freezer When the chocolate is melted, take out the frozen bars.
- Insert a toothpick into the bar (I actually use two and insert one at each end for a more even dip)
- Dip the bar into the melted chocolate making sure that the entire bar gets covered then lift the bar out of the chocolate and tap off access chocolate.
- Place the now chocolate covered bar back onto the parchment paper
- Repeat this process with each bar
- When all the bars are done, place the baking sheet back in the freezer for a few minutes to set.
- Store the bars in an airtight container in your refrigerator.
- Take the bars out a few minutes before serving them …. If they last that long!