No-Bake, Dark Chocolates with Toasted Almonds and Coconut Flakes
Preparation Time: 20 minutes
- 1/4 cup Gold Label Virgin Coconut Oil
- 2 tablespoons maple syrup
- 1 tablespoons honey
- 1/4 cup organic cocoa powder
- 1/4 teaspoon vanilla
- pinch salt
- 1/4 cup almond butter, room temperature
- 1/4 cup coconut flakes, lightly toasted
- 1/8 cup sliced almonds, lightly toasted
- 1 tablespoon whole sugar
Lightly toast the coconut flakes and allow to cool. Next, lightly toast the almond slices and allow to cool.
Mix and gently heat the coconut oil, maple syrup, honey, sugar, and cocoa powder over low heat until well combined. Be careful not to scorch the cocoa powder. Turn the heat off and stir in vanilla and salt. Then stir in the almond butter, toasted almond slices, and toasted coconut flakes.
When well mixed, taste the mixture to ensure it’s sweet and salty enough for your taste. Adjust by adding salt or honey if necessary and mix well to combine.
Spoon little mounds of the mixture onto a sheet pan lined with parchment paper (or into candy molds) and place in the freezer to set. Store in the refrigerator or freezer in an airtight container.
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