Coconut Almond Candy Bars Like Almond Joy Recipes

LOW CARB ALMOND JOY CANDY BAR

Steps:

• In a large bowl, stir together table cream, sweetener, and vanilla extract. Mix in the unsweetened coconut.
• Using about one tablespoon of coconut mixture each, form into a log and set onto a parchment paper or silicon mat lined baking sheet.
• Place two almonds on each log (or omit nuts if making Mounds bars).
• Put baking sheet of logs into freezer while making chocolate coating.
• In a chocolate melter or double boiler, melt all chocolate coating ingredients together.
• Remove the coconut logs from the freezer.
• Place each coconut almond log on a fork and dip bottom into melted chocolate. Then use a spoon to drizzle chocolate over top and sides until log is completely covered in chocolate.
• Wipe excess chocolate off bottom of fork on side of melter and then set on non-stick sheet to harden.
• Repeat steps until each log is covered in chocolate.
• Place finished sheets of candy in refrigerator.
• Let sit at least an hour then remove and place in covered container. Store in refrigerator.

ALMOND-COCONUT CANDY BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
• Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
• Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
• Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
• In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.

HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE

Steps:

• Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together.
• Melt the chocolate (along with the optional coconut oil to thin it) in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
• Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
• Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!

COCONUT-AND-ALMOND CANDY

Steps:

• 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
• 2. Combine condensed milk, vanilla extract, and salt in a bowl.
• 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
• 4. Add coconut and stir until combined.
• 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
• 6. Using a sharp chef's knife, cut the candy into small rectangles.
• 7. Line a baking sheet with parchment or wax paper.
• 8. Melt and temper the chocolate, or simply melt the coating chocolate.
• 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
• 10. Refrigerate candy for 30 minutes or until the chocolate has set.

COCONUT ALMOND CANDY CUPS (HOMEMADE ALMOND JOY)

Steps:

• Mix coconut butter, sprouted almond butter, honey and vanilla extract together in a food processor. Mix until very smooth.
• Evenly pour the almond butter mixture into 18 mini cup molds. Fill each up approximately 3/4 full.
• Place the molds in the refrigerator or freezer to set, about 1 hour.
• Once the coconut almond cups are solid you can melt the chocolate for the topping.
• In a small saucepan, heat 1 cup of chocolate chips with 1 tablespoon of coconut oil.
• Melt over low heat.
• Evenly pour chocolate over the coconut and almond cups.
• Place a whole sprouted almond on top of each cup.
• Refrigerate cups for 1-2 hours or until completely set.

ALMOND JOY CHOCOLATE BARK

Steps:

• Melt chocolate over very low heat.
• Pour chocolate into a parchment lined 8x8 inch baking dish.
• Scatter almonds and 3 tablespoons of coconut over chocolate.
• Using a spatula spread the mixture evenly back and forth to ½ inch thickness.
• Sprinkle remaining tablespoon of coconut on top of mixture.
• Place bark in fridge for 2 hours to set.
• Break into square bars.
• Serve.

ALMOND CHOCOLATE COCONUT COOKIES I

Steps:

• Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
• Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

ALMOND JOY CANDY BAR FILLED CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 350° F. Grease 12-cup fluted tube pan and dust with cocoa. Remove wrappers from 3 candy bars; chop and set aside.
• Melt butter in small saucepan over medium heat. Add cocoa and salt, whisking until smooth. Remove from heat; stir in 1 teaspoon vanilla. Set aside to cool 5 to 10 minutes.
• Stir together 2 cups flour, granulated sugar and baking soda. Slowly beat in melted butter mixture until moist crumbs form. Gradually add chocolate milk and eggs, beating well after each addition. Stir in sour cream; set aside.
• Beat cream cheese in separate bowl until smooth. Gradually beat in powdered sugar, egg yolk, remaining 2 tablespoons flour and remaining 1 teaspoon vanilla. Stir in coconut and chopped candy bars.
• Pour about ¾ of chocolate batter (about 4 cups) into prepared pan. Spoon cream cheese mixture down the middle of batter being careful not to go to edges of pan. Pour the remaining chocolate batter over cream cheese mixture.
• Bake 45 to 55 minutes or until wooden pick inserted into center of cake comes out clean. Cool in pan on wire rack about 20 minutes. Remove from pan to wire rack. Cool completely.
• Place chocolate chips in heat proof bowl. Heat whipping cream until hot, but not boiling; pour over chips. Allow to sit for about 5 minutes; whisk until chips are melted and mixture is smooth. Cool 10 to 20 minutes or until mixture is cool and slightly thickened. Meanwhile, remove wrappers from remaining 2 candy bars and chop. Pour mixture over top of cake, allowing some to go down sides. Sprinkle top of cake with remaining chopped candy bars, almond slices and coconut. (If ganache is too warm it will not be thick enough to hold the toppings and they will slide off cake.)
• Store cake, covered in refrigerator. For best flavor allow cake to come to room temperature before serving.