Chocolate Covered Coconut And Almond Vegan Candy

(Vegan “Almond Joy”)

Yes, you can buy the vegan version of “Almond Joy”, but this Halloween I decided to “veganize” this classic candy bar with a coconut “milk” chocolate.

Place 1/2 cup vegan chocolate chips in a ceramic or glass bowl along with 1/4 cup of cocoa butter. I melted my chips in my dehydrator on 95 degrees. Alternatively, you can place the bowl of chips and cocoa butter in a larger bowl of hot water to melt, or use a double boiler. I do not recommend using a microwave. Occasionally stir the melting chips.

Place 1 cup unsweetened flaked coconut, 2 Tablespoons unrefined virgin coconut oil and 2 Tablespoons agave syrup in a food processor. Process until all the ingredients clump together. You may add 1/2 to 1 teaspoon or so vanilla extract to taste. Add a dash of sea or bamboo salt and pulse.

Use a Tablespoon to scoop out the coconut mixture and form into a log with your hands. Place the logs on a parchment paper lined tray. If the mixture doesn’t stick together, return it to the food processor and process further. You may also add a bit more oil and/or agave to help it stick, if necessary.

Take an almond and press it into the coconut mixture. I used raw almonds that are unpasteurized (even if almonds are labeled “raw” they usually are not!). Put the bars in the freezer for at least 30 minutes.

Continue to stir your chips and when they are melted, add 1/4 cup of pure coconut milk and stir. If the milk is cold, the chocolate will start to solidify – just return the bowl to the dehydrator or hot water bath until it melts again.

Once the 30 minutes is up, take the coconut bars out of the freezer and immerse them in the chocolate. Use a Tablespoon to roll it around until completely covered in chocolate and take out to put back on the parchment paper. Once all the bars are covered, return the tray to the freezer for about 10 minutes.

The bars are ready to eat!

Store the candy in the refrigerator until ready to eat.

Happy Halloween!

Note, if the “milk” chocolate seems too soft, you can add more cocoa butter!