Coffee Almond Joys
Coffee Almond Joys are a delightful twist on a beloved childhood treat. These homemade confections combine the rich flavors of coffee and almonds with the classic coconut-chocolate combination. Moreover, they...
Coffee Almond Joys are a delightful twist on a beloved childhood treat. These homemade confections combine the rich flavors of coffee and almonds with the classic coconut-chocolate combination. Moreover, they offer a healthier alternative to store-bought candy bars, making them an ideal choice for those seeking a guilt-free indulgence.
Creating these delectable treats is surprisingly simple and requires only a handful of ingredients. First, you'll need medjool dates, which provide natural sweetness and a chewy texture. Then, unsweetened shredded coconut adds a tropical flair and pleasant crunch. Additionally, a touch of almond extract enhances the nutty flavor profile.
The star of this recipe is undoubtedly the Daily Crunch Cinnamon Java Almonds. These unique almonds bring a perfect balance of coffee and cinnamon flavors to the mix. Furthermore, they add an extra layer of crunch and sophistication to the traditional Almond Joy concept.
To complete these Coffee Almond Joys, you'll enrobe them in a luscious layer of semi-sweet chocolate. This final touch not only seals in the flavors but also provides that satisfying snap when you bite into them. Consequently, you'll have a treat that's both familiar and excitingly new, perfect for satisfying your sweet tooth without compromising your health goals.
Ingredients for Coffee Almond Joys
- Packed 3/4 cup medjool dates, pitted
- 2 cups shredded unsweetened coconut
- Scant 1/4 tsp almond extract
- 2 tbsp avocado oil
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup Daily Crunch Cinnamon Java Almonds
- Optional: sea salt flakes
Instructions
-
Combine dates, coconut, and extract in a food processor. Pulse until it forms a sticky crumble (leave some small coconut chunks if you please!).
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Line a baking sheet with nonstick parchment and make sure there's space for it in your freezer. - Scoop approximately 3 tbsp mixture -- you can use your hands and roll it into a candy bar shape, or you can just use a retractable ice cream scoop, which is what I do, and leave it in that 'macaroon' shape. Repeat with all of the mixture. I also find it helpful to dampen the scoop or my fingers to prevent sticking.
- Press 2 almonds into each; it's ok if the edges break a little. Just press it back. Freeze for 15 minutes.
- In a microwave safe bowl, combine chocolate and oil. Melt on 20 second increments, stirring in between, until mostly melted. Then keep stirring until fully melted.
- Grab baking sheet and dip each into chocolate. I prefer to place it in the chocolate and coat the top with a spoon, then use a fork to putt it out, shaking off excess liquid. Add back to sheet and repeat. Sprinkle on sea salt flakes, if using, then freeze Almond Joys another 20 minutes before enjoying.
- Leftovers will keep in the freezer for 2 months or in the fridge for 1 week!
