I spotted this recipe on pinterest and since I can’t eat almonds raw (I have an allergic reaction), I decided to switch the recipe up a little bit to fit me!
3 cups shredded coconut
1/4 cup maple syrup
1/4 cup whole almonds
8 oz. chocolate (I use Enjoy Life chips)
1 tablespoon coconut oil
Preheat the oven to 350F and roast the almonds for about 12 minutes, or until you can smell them in the air.
Toast the coconut in a pan on the stove. Watch closely to make sure that it doesn’t burn!
Put the coconut and maple syrup in the food processor and mix for 2 minutes or until sticky and blended together.
Make little oval bars (about 1.5in long and 1/2in. thick) of the coconut/maple syrup mixture and place on cooling rack on top of a baking sheet lined with aluminum foil or parchment paper.
Melt the chocolate chips and add the coconut oil to make it easy to drizzle. Drizzle the chocolate mixture on one side of the bars to cover.
Place the baking sheet in the fridge to harden the chocolate.
Remove once hardened and flip the bars. Press an almond into the top of the bars and drizzle more chocolate on that side to cover.
Place the cookie sheet in the fridge again to make sure the chocolate hardens.
Voila! Keep these in the fridge, as adding the coconut oil causes the chocolate to melt much quicker when at room temperature. You could even keep them frozen to try to hang on to them for longer than a week!