Better than Almond Joy!

A mid-day hankering for an Almond Joy led me to create this copykat recipe.

I enjoyed every minute of making this as I had to taste both the coconut middle and the chocolate outside coating to make sure the sweetness was just right. Oh the benefits of being the cook.

This is the bottom
After 30 minutes in the freezer I flipped it
Added almonds on top
Poured remainder of the chocolate over the almonds and topped it with course sea salt
I freeze these for whenever I have another hankering for an Almond Joy!

These are Fantastic!

SFE Almond Joy Copykat Recipe

  • Servings: 10
  • Difficulty: Easy!
  • Print

Ingredients:
Coconut Filling:
1 c. unsweetened shredded coconut flakes
1/4 c. Silk oat/coconut half and half
2 tbsp coconut oil
10 drops liquid stevia
1/4 c. powdered Swerve
1/4 tsp xantham gum
1/2 tsp vanilla extract

Chocolate:
2 oz. Bakers unsweetened dark chocolate baking bar
4 tbsp coconut oil
20 drops liquid stevia
1/4 c. powdered Swerve

Other Ingredients:
Almonds, Sea Salt
Directions:
Line a loaf pan with parchment paper. On low heat, make the coconut filling by adding the coconut, half and half, stevia, Swerve, xantham gum, vanilla together in a saucepan until combined and thickened. Pour into the loaf pan a freeze for 1/2 hour. Make the chocolate by adding the unsweetened chocolate, coconut oil stevia and Swerve into a saucepan on low heat stirring until melted. Take coconut out of the freezer. Pour 1/3 of the chocolate on top of the coconut (this will be the bottom of the bars). Freeze another 15 minutes until chocolate hardens. Press almonds on top of the flipside of the coconut/chocolate in the loaf pan and pour the rest of the chocolate over the top. Sprinkle with course sea salt. Freeze another 15 minutes. Enjoy!

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