Chocolate-Coconut Candies with Almonds and Sea Salt
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Ingredients & Equipment
What we send
- 1 cupshredded coconut
- 1 1/2 ouncecoconut oil
- 1jar maple syrup
- 1 teaspoonvanilla extract
- 1 cupsemisweet chocolate chips
- 1/3 cuproasted salted almonds
- 1 teaspoonMaldon sea salt
- 1parchment paper
What You’ll Need
- blender or food processor (optional)
- baking sheet
- 8" medium pot
- Tree Nuts
In a blender or food processor, combine shredded coconut, coconut oil, maple syrup, vanilla extract, and ⅛ teaspoon salt. Pulse until mixture is fully combined into a thick paste. Alternatively, chop shredded coconut as finely as possible, combine with remaining ingredients in a medium bowl, and mash with a fork to create a paste.
Line a baking sheet with parchment paper. Using your hands, form coconut paste into 12 equal rectangular shapes, about 1 x 2 inches each; place on prepared baking sheet. Transfer baking sheet to freezer and chill until candies are hardened, 30-45 minutes.
After about 20 minutes of candies freezing, place chocolate chips in a medium heatproof bowl and microwave in 30-second intervals until melted. Alternatively, create a double boiler: Bring 2 inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot and stir until chocolate is melted and smooth, 2-4 minutes.
Remove coconut candies from freezer. Top each with 1 almond and gently press to secure. (If needed, cut almonds in half to ensure all 12 candies have some almond on top; or, if you have extra, save them for a snack!)
Finish and plate candies
Spoon melted chocolate over candies on baking sheet, and immediately sprinkle with as much Maldon salt as desired. Return baking sheet to freezer to chill until chocolate has hardened, 15-20 minutes more. Using a fork, gently lift chocolate-coconut candies from parchment, and enjoy!