Refined Sugar Free Almond Joys

1.) Today’s line up.

2.) Process your pitted dates until they look finely chopped.

3.) Add in your shredded coconut and maple syrup.

4.) On a parchment lined baking sheet, form your coconut dough into small rectangles (about the length of an almond) and press an almond on top. Put these in the freezer.

5.) Melt your coconut oil, then mix in your cocoa powder and maple syrup.

6.) Take your coconut candies out of the freezer, dunk them in the chocolate, and set them back onto the baking sheet. I find it easiest to fish the candies out of the chocolate with a fork so that the excess chocolate can drip through the prongs. If your almonds aren’t salted, add a pinch of salt to the top, then place them back in the freezer.

7.) Eat up!

Refined Sugar Free Almond Joys (Total Time: 20 min, Makes: 16)

In my opinion, these are much tastier than the real thing, probably because they have real ingredients:) Either way, they are super easy to whip up for a quick little bite of something sweet. The dark chocolate and almond cut the sweetness of the dates and maple syrup nicely, they end up being pretty addictive!

Ingredients

For the filling:

1 cup unsweetened shredded coconut

4 pitted medjool dates

3 tbsp maple syrup

16 almonds

For the coating:

2 tbsp coconut oil

2 tbsp unsweetened cocoa powder

1 tsp maple syrup

A sprinkle of salt if your almonds aren’t salted

Directions

1: Start by chopping your dates in a food processor until they are fairly well cut up.

2: Add in your coconut and maple syrup and mix until combined into a doughy texture.

3: With your hands, form the coconut mixture into small rectangles, about the length of an almond. Place these on a parchment lined baking sheet, then set them in the freezer.

4: Microwave your coconut oil until it’s melted into liquid. Stir in your cocoa powder and maple syrup until smoothly combined. Take your candies out of the freezer and dip them into the bowl until they are completely coated with chocolate. Remove them with a fork so that excess chocolate can drip through the prongs. Place them back onto the baking sheet.

5: Sprinkle the candies with salt if necessary, then put them back into the freezer for a few minutes. (The chocolate should freeze fast.)

6: Enjoy! If you aren’t planning to eat them all at once make sure you store them in the freezer, otherwise the chocolate will melt.