Ingredients:
- 2 cups unsweetened fine shredded/desiccated coconut
- 1 cup sweetened condensed coconut milk, or 1 11.25oz can – I used Nature’s Charm
- 20 raw almonds, or roasted and salted
- 3/4 cup dairy-free dark chocolate chunks or chocolate chips
- 1 teaspoon coconut oil
Instructions:
- Combine coconut and condensed milk in a large bowl.
- Using a tablespoon or small cookie scoop, scoop coconut mixture, form into rectangular shape and place on a parchment lined baking sheet. I got about 22 bars.
- Place 1 almond in the center of each bar. Place baking sheet in the freezer for the bars to harden for at least an hour.
- Once bars have hardened, place chocolate and coconut oil in a microwave safe bowl and melt in the microwave in 15 second increments, stirring between each. It shouldn’t take longer than 1-2 minutes total for the chocolate to melt.
- Dip/coat each bar into the melted chocolate, one at a time. Use a spoon to coat until completely covered. Place chocolate covered candy back on the baking sheet lined with parchment. Repeat until all pieces are coated.
- Place bars back into the freezer to let the chocolate harden. Once chocolate has set they’re ready to enjoy! They may be a little hard directly from the freezer so let them sit out about 5 minutes before eating.
- Store leftovers in the fridge for about 1 week or in the freezer for up to 3 months.