Does anyone else read cookbooks for fun or is it just me? I own about 837 cookbooks, so there's never a shortage of leisurely reading material around here. Chris gives me a hard time about my cookbook hoard because I hardly ever actually cook out of them. They simply sit in perfectly color-coordinated order on top of my fridge until I grab one to mindlessly flip through during my spare time.
Speaking of which, not too long ago I was mindlessly flipping through one of my 271 gluten-free cookbooks when I came across a recipe for a pie crust dough that was made out of coconut, sugar and water. It caught my attention. I LOVE coconut and seeing as I've been on a dessert recipe creating frenzy lately (tis' the season), I set out to recreate that pie dough but a Paleo version of course.
Around the same time I discovered shredded coconut makes a killer gluten-free pie crust, I also discovered I'm not alone when it comes to LOVING Almond Joys. I posted a poll in my Instagram stories and almost everyone that responded is #teamalmondjoy. These two discoveries were a match made in recipe creating heaven, and the idea to make these Dark Chocolate Almond Coconut Bites was born.
Unlike an actual Almond Joy (no offense to Hershey's), my Paleofied knock off uses real food ingredients and no refined sugars. One or two of these satisfies my sweet tooth without making me want to inhale every single one of them. Once again, no offense to Hershey's, but I can't have just one or two Almond Joys without having another and another and another. Those things get me chocolate wasted every d*mn time.
With Christmas and New Year's right around the corner, these heavenly bites are just what you need and considering how easy they are to make, how could you resist?
Let's get cooking (but not really because these bites are no bake).
Here's what you'll need:
- For the coconut layer you'll need unsweetened shredded coconut, melted coconut oil, coconut flour and honey. The first time I attempted the coconut layer I didn't use any flour and it failed miserably. Once I added the coconut flour, the coconut mixture turned into a dough-like consistency without any problems! I'm sure you could swap out coconut flour for another Paleo-friendly flour, but the bites won't be quite as coconut-y.
- For the chocolate layer you'll need unsweetened cacao powder, more coconut oil, coconut sugar, more honey and pure vanilla extract.
- To top these bites you'll need a bit more unsweetened shredded coconut and raw almond bits and pieces.
These adorable bites are really easy to make! Here's how it's done:
Begin by making the "dough" for the coconut layer. This will be the easiest dough you'll ever make. Simply blend the coconut, coconut oil and coconut flour in a blender or food processor on low speed while slowly pouring in the honey. Continue to blend until a sticky dough forms. If you're familiar with the consistency of Rice Crispy Treats, that's basically what you're going for.
Next, you're going to press a heaping tablespoon of the coconut mixture into silicone candy cup molds. I used molds that are about the size of Reese's Cups, making 12 total. Once you've pressed the coconut mixture into an even layer in each mold, put them in the fridge while you make the chocolate.
For the chocolate layer, simply add all of the chocolate ingredients to a small saucepan and heat over lower heat until melted together and heated through. The consistency will be pretty fudgey rather than a chocolate liquid.
Next up: assembly. Take the chilled coconut cups out of the fridge and spoon about a teaspoon of the chocolate into each mold. Using your fingers or a spoon, mold the chocolate into an even-layer. While the chocolate is still warm, top each bite with bits and pieces of raw almonds and more coconut.
From here on out, let your fridge do the work.
To set everything firmly in place simply put the molds back into the fridge for at least an hour. Once set, the bites should pop out of the silicone molds with ease. These keep for about a week at room temperature in an air-tight container. They'll keep for at least 2 weeks in the fridge, but I definitely recommend bringing them to room temperature before serving. When chilled they tend to harden quite a bit, but when brought back to room temperature, they're as good as new!
How to make these Vegan:
Simple! Swap the honey for maple syrup, but I'm sure you already knew that! 😉
These homemade candies are a rich and delicious healthy alternative to traditional holiday sweets! Coconut, dark chocolate and almonds, what more could you ask for? Nothing, the answer is nothing.
Did you make this recipe? AWESOME! Please, please, please brag about it all over social media and tag me in your recipe recreations @paleoishkrista using the hashtag #paleoishkristaeats!
Pin Now! Make Later!
Looking for more no bake dark chocolately sweets? Look no further!
Paleo Dark Chocolate Avocado Truffles
No Bake Dark Chocolate Truffles
Dark Chocolate Almond Coconut Bites
For the coconut layer
- 1 ½ cups unsweetened shredded coconut
- ¼ cup coconut oil melted
- 1 tablespoon coconut flour
- ¼ cup honey
For the chocolate
- ½ cup unsweetened cacao powder
- 2 tablespoons coconut oil
- 2 tablespoons coconut sugar
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
For the toppings
- ¼ cup raw almonds
- ¼ cup unsweetened shredded coconut
- In a blender or food processor, pulse unsweetened shredded coconut, coconut oil and coconut flour together. On low speed, slowly drizzle in honey until the mixture turns into a sticky dough.
- Scoop a heaping tablespoon of the coconut mixture into 12 silicone cup candy molds (about 12 peanut butter cup size molds). Press the dough into an even layer. Chill in the fridge while preparing the chocolate.
- In a small saucepan, combine all chocolate ingredients. Heat over low heat until melted through and a fudge-like consistency forms, about 3 minutes.
- Remove the coconut mixture molds from the fridge. Spoon about a teaspoon of the melted chocolate mixture over top of the coconut layer. Spread in an even-layer with your fingers or the back of a spoon.
- While the chocolate is still warm, press a few pieces of almonds and a sprinkle of coconut into the chocolate.
- Return to the fridge for at least an hour to set.
- These candies store well in an air-tight container at room temperature for at least a week and in the fridge for 2 weeks. If storing in the fridge, bring to room temperature before serving.
- To make these bites Vegan, simply swap the honey for maple syrup!
If you made this recipe, I’d love to hear all about it in the comments! Also, if you’d like to receive my monthly newsletter, don’t forget to subscribe! You’ll be kept up-to-date on all of the latest Paleoish Krista recipes!