Coconuts And Organic Coconut Oil

Homemade Almond Joy/Mounds Bar Recipe

on February 6 | in Candy, Cooking, Recipes | by | with No Comments

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!

bigstock-Chocolate-Covered-Coconut-Bar-6840629

INGREDIENTS:

HARDWARE:

  • Food processor
  • Baking sheet (that fits in your freezer)
  • Parchment paper
  • Tablespoon
  • Toothpicks
  • Heatproof bowl
  • Small sauce pan
  • Rubber spatula
  • Airtight container

DIRECTIONS: 

  1. 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.
  2. Once you have your paste holding together nicely, line a baking sheet with parchment paper (make sure the baking sheet fits in your freezer).
  3. Scoop a leveled tablespoon of the coconut mixture onto your prepared parchment paper.
  4. Press and mold the scoop of coconut into a rectangular shape.
  5. Place an almond on the top of the rectangle and press in gently *almonds are optional.
  6. Once your baking sheet is full, place it in your freezer until the rectangles freeze up (about a half hour)
  7. While your coconut bars are freezing, melt the chocolate
  8. 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.)
  9. Boil water in your small sauce bowl and then reduce to a simmer
  10. Set the bowl over a pan of simmering water (make sure the bowl doesn’t touch the water)
  11. Continuously stir the melting chocolate with a rubber spatula.
  12. Once your melted chocolate is a smooth consistency remove it from the simmering pot and stir again with your rubber spatula
  13. Now it’s dipping time! Take your coconut bars out of the freezer When the chocolate is melted, take out the frozen bars.
  14. Insert a toothpick into the bar (I actually use two and insert one at each end for a more even dip)
  15. 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.
  16. Place the now chocolate covered bar back onto the parchment paper
  17. Repeat this process with each bar
  18. When all the bars are done, place the baking sheet back in the freezer for a few minutes to set.
  19. Store the bars in an airtight container in your refrigerator.
  20. Take the bars out a few minutes before serving them …. If they last that long!
Pin It

Comments are closed.

« »

Scroll to top