Homemade Almond Joy Candies

I’m not really a candy person, but when it comes to Almond Joys, well, I can make a few exceptions.

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Also, Reese’s, but that’s a story for another day.

Remember that Chocolate Matzo Cake I posted about? I made these Almond Joys as a smaller side dish to the cake, since the cake gets eaten up so quickly.

At first, I was disappointed to see that most recipes I found online used sweetened condensed milk, which I didn’t have and frankly didn’t want to use anyway. After perusing for a while, I stumbled upon an easy and condensed-milk-free recipe.

With only 5 ingredients, it was really quick to make – you’ve been warned.

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This little aluminum foil origami invention was created because I don’t have a wire rack.

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Drizzzzzle.

Homemade Almond Joy Candies

From Deliciously Organic

2 cups unsweetened coconut
1/3 cup maple syrup
12 whole almonds
6 ounces dark chocolate, melted
1 tablespoon virgin coconut oil

Place coconut and maple syrup in the bowl of a food processor. Process for 2 minutes, until coconut is very moist and clumps together when squeezed between your fingers. Place a cooling rack on top of a large baking sheet. Using your hands, take about 1 1/2 tablespoons of the coconut mixture and form it into an oval. Place on the cooling rack. Repeat with remaining coconut. Place an almond on top of each coconut mound. Whisk together the chocolate and coconut oil until smooth. Using a large spoon, spoon about a tablespoon of chocolate over each coconut/almond mound. Refrigerate for 10 minutes until firm. Serve. (These keep in the refrigerator for about 4 days.)

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