almond joy!

I found this recipe on Nourishing Gourmet, and reminiscent of my favorite Halloween treat, I had to give it a try.Unfortunately they didn't turn out quite as beautiful has my childhood delights, but I think the flavor definitely held its own.

Almond Joy Candy

1 cup shredded organic coconut (unsweetened)
1/2 coconut oil
5 Tbsp raw honey
1/3 cup chopped almonds
1/3 cocoa powder
2 Tbsp agave nectar
1 tsp vanilla extract
pinch of sea salt

Melt 1/4 cup coconut oil and 3 Tbsp honey in a double boiler until fully combined. Remove from heat and stir in the shredded coconut. Divide mixture evenly among 12 mini muffin tins. Sprinkle the chopped nuts on top of the coconut mixture. Place in the freezer until set. Meanwhile combine cocoa powder with remaining coconut oil and honey. Heat in a double boiler until melted. Stir in the vanilla extract and agave nectar. Remove from the freezer and top each one with the chocolate mixture. Top with a few grains of salt, and put back into the freezer. Remove after about 30mins and pop the candies out of the tin. Indulge. Store in the freezer. They will keep for at least two weeks, (or at least that's how far I made it until they were all gone!) The tops cracked a bit in the freezer, so I need to do some more experimenting. All in all thought, a tasty success. Watch out Hershey's!