Almond Joy Butter Recipes

ALMOND BUTTER

Almond Butter image

This is a quick, simple way to make healthy, all-natural basic almond butter. Add sugar, spices, or other ingredients to taste if desired.

Provided by Amy M

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 16

Number Of Ingredients 2

Ingredients

1 cup toasted almonds
2 teaspoons olive oil

Steps:

Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

Nutrition Facts : Calories 56.6 calories, Carbohydrate 1.8 g, Fat 5.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 0.1 mg, Sugar 0.4 g

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING

Almond Joy Cake With Creamy Coconut Butter Frosting image

Chocolate, Almond, & Coconut make up this 2 layer cake. One layers is the coconut layer and the other is chocolate almond. This is made for a crowd. You can make the whole cake or just each layer. If baking both cakes at once be sure to rotate them in the oven for even baking.

Provided by Rita1652

Categories Dessert

Time 30m

Yield 24-30 serving(s)

Number Of Ingredients 20

Ingredients

1 (3 ounce) package coconut pudding mix
1 cup water
1 (18 ounce) package white cake mix
1/2 cup vegetable oil
4 eggs
1/4 cup coconut rum
1 (18 ounce) package devil's food cake mix
1 (3 ounce) package instant pistachio pudding mix
3/4 cup vegetable oil
1/2 cup almond liqueur (Disaronno)
1/8 cup water
4 large eggs
1/4 cup almond liqueur
2/3 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 lbs sifted confectioners' sugar
1/2 cup coconut milk
1 cup flaked coconut, toasted

Steps:

Butter and dust with flour 2 9x13 pans.
Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
Cool at room temperature for 15 minutes.
Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
Let sit for 1 hour.
Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
Cool at room temperature for 15 minutes.
Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
Let sit for 1 hour.
Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
Frost cooled cake and garnish with toasted coconut!

Nutrition Facts : Calories 558.7, Fat 26.1, SaturatedFat 8.6, Cholesterol 75.6, Sodium 472.8, Carbohydrate 78.1, Fiber 1.1, Sugar 64.2, Protein 4.6

ALMOND JOY CAKE

Almond Joy Cake image

This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1 package devil's food cake mix (regular size)
1 cup buttermilk
4 large eggs, room temperature
1/3 cup canola oil
20 large marshmallows
1 cup sugar
1 cup evaporated milk
2 tablespoons cornstarch
3-1/2 cups sweetened shredded coconut
1 cup chopped almonds
1 can (16 ounces) chocolate fudge frosting
Optional: large coconut flakes and toasted whole almonds

Steps:

Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.

COCONUT (ALMOND) JOYS

Coconut (Almond) Joys image

These do not look like Mounds or Almond Joys, but the taste is very similar. I make these every Christmas along with my cookies and they are very easy and quick to make. They are very pretty on a tray when placed in decorated mini muffin liners.

Provided by Karen..

Categories Candy

Time 30m

Yield 36 candies

Number Of Ingredients 5

Ingredients

1/2 cup butter, melted
2 cups confectioners' sugar
3 cups sweetened flaked coconut
2 ounces semi-sweet chocolate chips or 2 ounces milk chocolate chips, melted
almond halves or slivered almonds (optional)

Steps:

Combine melted butter, sugar and coconut and mix well.
Shape rounded teaspoonfuls into balls and place on cookie or baking sheet lined with waxed paper.
Flatten each ball slightly by making an indentation in the center with thumb or finger.
Fill centers with melted chocolate.
Place an almond half or sliver on top, if desired.
Chill until firm and store in refrigerator.

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