3 cups unsweetened shredded coconut
3 Tablespoons maple syrup or raw honey
6 Tablespoons extra virgin coconut oil
1.5 cups dark chocolate chips or dark chocolate chopped in small pieces
½ cup almonds
Combine the coconut, maple syrup, and coconut oil in a food processor. Blend for 2 minutes, pausing halfway to scrape down the sides.
Spoon the mixture into a 16-slotted plastic ice tray and press down. Place in the freezer while you prepare the melted chocolate.
To temper the chocolate, place 1 cup of the chocolate chips in a glass bowl over a simmering pot of water. Stir constantly with a rubber spatula until melted or between 110 F and 115 F.
Remove from heat and place on a towel, let the chocolate cool to 95 F and add the remaining ½ cup of chocolate chips. Stir until smooth with the rubber spatula.
Break the coconut candy from the ice trays then dip the bottom of each one in the melted chocolate and place on a wire cooling rack. Place a dot of the melted chocolate on top of each candy to serve as glue, then place an almond on the dot.
Grab a spoonful of the chocolate and pour it over each candy, smoothing it over each side until totally covered.
Transfer the candies from the wire rack to parchment paper then place in the refrigerator for one hour or until set.
Here is an easier version:
Melt chocolate (you can do this in your microwave), stir in coconut oil, stir in maple syrup or honey, then stir in shredded coconut. Use a spoon to make “cookies” on a baking pan lined with parchment or waxed paper. Top each one with an almond and refrigerate until set. They don”t look as nice, but the taste is the same.
For more detailed instructions and pictures, go to: