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 until a thick paste forms.
Line a small baking sheet with spoon-size scoops of the coconut mixture then press an almond on each. Place in freezer for 30 minutes.
Melt chocolate and dip coconut ball mixture into melted chocolate with a toothpick. Set on lined baking sheet. Place in freezer for a few moments to allow them to set.