Remember that Almond Joy commercial from the ’80s?: “Sometimes you feel like a nut… Sometimes you don’t… Almond Joy’s got nuts, Mounds don’t…” (Weird Al Yankovic wrote the jingle – who knew?)
When it comes to candy and cookies, I always ‘feel like a nut,’ so Almond Joy bars were a favorite candy of mine growing up. I hadn’t had one in years and instead of a trip to the grocery store I headed to the kitchen and came up with these Salted Coconut Almond & Chocolate Bites. They’re copycat Almond Joy bites, only better.
For one thing, there’s the ingredient list. See the original below and compare it to: coconut, coconut oil, honey, almonds, dark chocolate and salt.
Making these is as simple as melting a few ingredients and some stirring and sprinkling – it took me about 15 minutes to make these (yes, I timed it). 🙂
Using flaked coconut instead of shredded gives these a little extra crunch, but shredded coconut (not sweetened) would also work. A 15 cube silicone ice tray works perfectly for these and it’s fun for kids of all ages (ahem) to cram the coconut mixture into the tray sections – you might remember these Peanut, Oat & Apricot Bites with Salted Chocolate made the same way. But you could also use a small narrow baking dish or even a loaf pan lined with parchment paper.
Oh, and if you don’t ‘feel like a nut,’ skip the almonds for a copycat Mounds bar.
- 2 cups unsweetened flaked coconut 120 grams
- 3/4 cup Extra Virgin Coconut Oil or other coconut oil that is solid at room temperature
- 1/4 cup honey
- kosher salt
- 15 toasted almonds
- 3 ounces dark chocolate broken into small pieces (I used Theo 85%)
- sea salt flakes such as Maldon (optional)
- Add flaked coconut to a medium bowl.
- To a saucepan over low heat add coconut oil, honey and a generous pinch of kosher salt; cook and stir just until coconut oil has melted. Pour mixture over flaked coconut and stir until thoroughly coated.
- Spoon coconut mixture evenly into a 15-cube silicone ice tray or shallow baking dish, pressing firmly to compress. Place 15 almonds, one in each cube or evenly across baking dish.
- Place chocolate in a double boiler or glass bowl over simmering water; stir constantly until chocolate is melted and smooth. Spoon the chocolate over each bite. Refrigerate for at least 2 hours until chocolate and coconut mixture are firm. If desired, lightly sprinkle the top of each bite with flaky sea salt.
- Remove bites from trays (or cut into 15 equal pieces if you've used a baking dish), transfer to a covered container and refrigerate until you’re ready to eat them.