KETO ALMOND JOYS {VEGAN, GLUTEN-FREE}
INGREDIENTS
makes 12 almond joys
1 cup blanched almond flour
3/4 cup unsweetened, shredded coconut (if using a blender, see recipe notes)
1/2 cup unsweetened coconut cream
1-1/2 teaspoons llinea monk fruit (plus a few more drops to taste, if needed)
1 teaspoon vanilla extract
1-1/2 cups sugar-free chocolate chips (like Lily's)
20-24 whole almonds, roasted and salted
1 teaspoon sea salt flakes or shredded coconut for topping (optional)
STEPS
In a mixing bowl, combine the almond flour, shredded coconut, coconut cream, llinea monk fruit, and vanilla. Mix until all of the ingredients are well incorporated and turn into a thick dough, almost paste-like. (See notes if using a blender).
Spoon out about one tablespoon of the dough. Use your hands to shape it into a flat oval, about 1/2-inch thick, and create a slight indent in the center with your finger (for the almonds).
Place the keto almond joys on a freezer-safe dish or cutting board lined with parchment paper or wax paper. Gently press 1-2 almonds onto the top of each oval. Freeze for at least an hour.
With a double boiler setup on the stovetop (or your own version- I use a small pan on top of a pot of boiling water), melt the chocolate chips in the top pan. As the chocolate melts, stir it frequently, and remove it from the heat as soon as all the chocolate is melted. Pour the chocolate into a shallow dish.
Remove the almond joys from the freezer. Place one at a time into the melted chocolate and use a spoon or spatula to smooth the chocolate over the entire candy. Lift it out, letting any excess chocolate drop off, and place it back onto the parchment-lined surface. Sprinkle sea salt or shredded coconut on top.
Repeat with each of the keto almond joys. Return them to the freezer for at least 30 minutes to set and harden the chocolate.
Store them in an air-tight container in the refrigerator.
NOTES
You can also mix the filling in a blender, but be sure to set aside about half of the shredded coconut. Stir the remaining half in after blending so that the shreds of coconut don't break down in the blender.
Make sure to use parchment or wax paper (or a baking mat) to line your tray/plate/cutting board before freezing the almond joys. This helps prevent the chocolate from sticking to the surface.
Optional swaps:
1/2 teaspoon of coconut flavor or almond flavor for the vanilla (or addition to the vanilla)
I love Maldon sea salt flakes on these, but coconut flakes or chopped almonds are delicious too
Fun for kids: To make almond joy "pops," insert a thin popsicle stick into each of the almond joys before freezing them. Coat with chocolate and decorate!