Good until the last bite.

5 from 10 votes

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I secretly love Almond Joys. The only time of the year they enter my house is when my kids go trick or treating and a few of them get put in their bag. At that point, I either take a few bites or I freeze them for later. Oh the joys of finding a long lost Almond Joy when I am searching for peas in the freezer!

At my house, we have a thing for chocolate. My daughter loves chocolate, my husband loves to sneak a bite or two after dinner… and the rest of us go along and eat chocolate because we love it.

Week after week, the Almond Joys stare at me while I’m at the grocery check out line. I silently tell myself no and focus on

Coconut, almonds, and chocolate, whoever came up with that combination was a genius!

What I love about these Homemade Almond Joys is that they are the perfect size. If you haven’t noticed, I like to make treats bite sized. When things are bite sized, you can pack them easier in a lunchbox to bring to work, school, camp, or as a mid-afternoon snack.

I love making a pan of these bite sized homemade Almond Joys and and keeping extras in the freezer. If you don’t like almonds, you can omit them and make your own Mounds. For a real treat, use dark chocolate and…WOW. You’ll be blown away at how simple and delicious this is!

Homemade Almond Joy Bites

Laura Fuentes

Good until the last bite.

5 from 10 votes

Servings 36 pieces

Ingredients

1 ¼ cup shredded coconut
¼ cup condensed milk*
½ teaspoon vanilla
36 roasted almonds
2 cups dark chocolate chunks, from a chocolate block*
36 mini cupcake pan liners

Instructions

In a large bowl, mix shredded coconut, condensed milk, and vanilla. The mixture will be sticky but pliable for you to shape.
In a double broiler (a bowl over a pan filled with water), melt the chocolate. If you choose to use the microwave to melt your chocolate, it will take 1-2 minutes but make sure you stir every 15-30 seconds so the chocolate doesn’t burn.
Line a mini cupcake pan with liners (I find it easier this way so they hold up). Add a teaspoon or so of melted chocolate into the bottom of each cup – enough to fill the bottom. Top with a teaspoon of coconut mixture and press down lightly using your spoon. Top the coconut with an almond, press down to sink into the coconut slightly, and top with more melted chocolate (enough to cover).
Repeat process until all almond joy bites are made. Refrigerate to set and enjoy!

Storage: I store mine in the fridge for up to a week or in the freezer for up to 3 months -if they last that long.

Notes

I used condensed coconut milk (recipe will be coming soon), but the result is the same with regular condensed milk.

You can also use chocolate chips instead of chocolate chunks from the block. Being the chocolate addicts that we are, the richer the chocolate the better.

Equipment

Clean Treats Cookbook

Shredded Coconut

Nutrition

Serving: 1 pieceCalories: 92kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 1mgSodium: 5mgPotassium: 94mgFiber: 2gSugar: 4gVitamin A: 9IUVitamin C: 0.05mgCalcium: 16mgIron: 1mg

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Homemade Almond Joy Recipe