Keto Almond Joy Bites
1 can (13.5oz) full fat coconut milk
3 Tbsp. confectioners Swerve, or powdered sweetener of choice
1 tsp. vanilla extract
1/4 cup melted coconut oil
1/4 tsp. salt
2 1/2 cups unsweetened shredded coconut
1 cup sugar free chocolate chips, I like Lily's
1/2 tsp. coconut oil
In a medium saucepan over medium-high heat, bring coconut milk and sweetener to a boil, reduce heat and simmer until milk has reduce by half, about 30 minutes. Remove from heat and add vanilla, coconut oil and salt.
Meanwhile, measure shredded coconut into a large mixing bowl. Pour coconut milk mixture over shredded coconut and mix well.
Place a sheet of parchment paper on a large cookie sheet. With a small scooper or two teaspoons, make 36 mounds of the coconut mixture. Put one almond on each mound and press to adhere. Refrigerate until firm, at least 30 minutes.
Once the coconut mounds are firm, melt chocolate chips and coconut oil in a microwave safe bowl in 30 second increments, stirring after each 30 second increment, until the chips are melted and smooth. Alternatively, you can melt the chips and coconut oil over a double boiler. Dip bottom of each mound in chocolate and return to cookie sheet. Once all mounds are dipped, use remaining chocolate to drizzle over the tops. Return to refrigerator until chocolate is set. Keep refrigerated for 1 week or frozen for 3 months. (I usually freeze half and keep half in the fridge)
1 year ago: Chocolate Fudge and Bragging on My Husband
3 years ago: Missing Mr. Roger's Neighborhood
5 years ago: Meeting My New Great-Niece
November 4, 2020 Sunrise 8:51 am Suset 4:16 pm Temp H -16/ L -26°F