These homemade Almond Joy bars are SO much better than what you'll buy in the grocery store. They're also simple to make with just a handful of ingredients. Special Equipment: You'll need a 12-cup mini muffin pan and liners.
⅓cupvirgin coconut oilor other coconut oil that is solid at room temperature
½teaspoonreal vanilla extract
3 ½ouncesdark chocolatebroken into small pieces (I used Theo 85%)
sea salt flakessuch as Maldon (optional)
Line 12-cup mini muffin pan with liners. Set aside.
Add shredded coconut to a medium bowl.
To a saucepan over low heat add coconut oil and honey; cook and stir just until coconut oil has melted. Remove from heat and stir in vanilla. Pour mixture over flaked coconut and stir until thoroughly coated.
Spoon coconut mixture evenly into prepared pan, pressing firmly to compress. Continue to stir mixture throughout the process to keep oil distributed. Top each candy with a toasted almond.
Place chocolate in a double boiler or glass bowl over simmering water; stir constantly until chocolate is melted and smooth. Spoon melted chocolate over each candy, gently spreading to the edges with back of spoon. Refrigerate for at least 1 hour, until chocolate and coconut mixture are firm. If desired, lightly sprinkle the top of each bite with flaky sea salt. Serve.
Store candies in the refrigerator in an airtight container.