Mounds of Almond Joy
These are one of my all-time favorite candy bars. When I saw the beautiful pulp from making coconut milk I just had to make these! I would like your suggestions on making them even more sticky and gooey like the “real thing”. Although I enjoyed these very much and they have that freshness that a candy bar could never have. They really hit the spot.
1 cup Coconut pulp from young coconuts
½ cup shredded coconut
2 tablespoon Agave
1 dash Sea Salt
2 tablespoon Raw CacaoPowder
2 teaspoon Organic chocolate extract
3 tablespoon Agave
Last but not least!
Raw almonds, soaked orunsoaked
I have to admit my measurements may be a bit off. I just whipped these up to taste based on the amount of pulp I had. Please add these ingredients slowly and to your taste.
Make your chocolate sauce first and set aside so that it can thicken up. If you like it dark, make it the way I have suggested. If you like milk- chocolate, take out the extract, less cacao, and add nut milk slowly until desired consistency.
Mix the filling ingredients in a bowl and then form into candy shapes on a plate or on wax paper.
Place Almonds on top of the candy bars and press them in gently.
Cover with desired amount of chocolate sauce.
Set in fridge or eat immediately before anyone see’s what you have made!
PS: If you have made to much chocolate sauce, No worries it goes great on strawberries for the next few days!
I hope you like!
A before pic: