Bittersweet Homemade "Almond Joys"

Bittersweet Homemade "Almond Joys"

From: Chef Heather Terhune, Sable Kitchen & Bar, Chicago. Yield: 11-12 bars.

1 cup unsweetened shredded coconut, lightly packed
3 level Tbsp. unrefined virgin coconut oil
2 Tbsp. honey
1 tsp. pure vanilla extract
10-11 roasted and unsalted almonds
1/8 tsp. kosher or sea salt
4 oz. bittersweet chocolate, chopped

Add coconut, coconut oil, honey, vanilla extract and salt into food processer. Process

Register to view the full article

Register to view this article

Already a member? .

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.