Homemade Paleo Almond Joys

You can never have too many hor d'oeuvre recipes, so give Homemade Paleo Almond Joys a try. This recipe serves 16. One serving contains 282 calories, 3g of protein, and 23g of fat. For 54 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 5278 people have made this recipe and would make it again. If you have almonds, maple syrup, extra-virgin olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and fodmap friendly diet. It is brought to you by Fed and Fit. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a not so great spoonacular score of 25%. Try Homemade Almond Joys{Raw & Vegan}, A Giveaway + Raw Almond Joys/Mounds Bars/Bounty Balls {Vegan + Gluten Free, too}, and Coconut Joys for similar recipes.

Servings: 16

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the coconut, maple syrup, and coconut oil in a food processor. Blend for 2 minutes, pausing halfway to scrape down the sides.Spoon the mixture into a 16-slotted plastic ice tray and press down. Place in the freezer while you prepare the melted chocolate.To temper the chocolate, place 1 cup of the chocolate chips in a glass bowl over a simmering pot of water. Stir constantly with a rubber spatula until melted or between 110 F and 115 F.Remove from heat and place on a towel, let the chocolate cool to 95 F and add the remaining ½ cup of chocolate chips. Stir until smooth with the rubber spatula.Break the coconut candy from the ice trays then dip the bottom of each one in the melted chocolate and place on a wire cooling wrack. Place a dot of the melted chocolate on top of each candy to serve as glue, then place an almond on the dot.Grab a spoonful of the chocolate and pour it over each candy, smoothing it over each side until totally covered.Transfer the candies from the wire rack to parchment paper then place in the refrigerator for one hour or until set.Wrap in squares of wax paper and twist the ends shut for giving away at parties or on Halloween.Enjoy!

 

Step by step:

1. Combine the coconut, maple syrup, and coconut oil in a food processor. Blend for 2 minutes, pausing halfway to scrape down the sides.Spoon the mixture into a 16-slotted plastic ice tray and press down.

2. Place in the freezer while you prepare the melted chocolate.To temper the chocolate, place 1 cup of the chocolate chips in a glass bowl over a simmering pot of water. Stir constantly with a rubber spatula until melted or between 110 F and 115 F.

3. Remove from heat and place on a towel, let the chocolate cool to 95 F and add the remaining ½ cup of chocolate chips. Stir until smooth with the rubber spatula.Break the coconut candy from the ice trays then dip the bottom of each one in the melted chocolate and place on a wire cooling wrack.

4. Place a dot of the melted chocolate on top of each candy to serve as glue, then place an almond on the dot.Grab a spoonful of the chocolate and pour it over each candy, smoothing it over each side until totally covered.

5. Transfer the candies from the wire rack to parchment paper then place in the refrigerator for one hour or until set.Wrap in squares of wax paper and twist the ends shut for giving away at parties or on Halloween.Enjoy!

Nutrition Information:

covered percent of daily need