It seems like the craze for more nutritious, homemade versions of popular candies have been making their way around the blogging circuit lately. The Paleo diet has also provided plenty of avenues for healthier alternatives to candy, and this recipe is no exception. It can be made with ingredients to substitute for a Paleo diet, but can obviously also be made with regular chocolate. This recipe was inspired in part by Cassy Joy Garcia's recipe on Fed & Fit!
What you'll need:1 cup shredded coconut
2 Tbsp coconut oil
1 Tbsp agave syrup (honey or maple syrup work well too)
3/4 cup chocolate chunks
A few simple steps:Begin by adding the shredded coconut, coconut oil, and your chosen sweetener to a food processor. I let it run for about three minutes, and stopped it about halfway through to scrape the sides down with a tiny spatula. Once the filling is blended, the next step is to get out your pan.
There are a couple different options here. If you have them on hand, I would definitely recommend pulling out a couple of those plastic ice cube trays (they are best for holding a rectangular shape). If you don't have these though, don't sweat it. It would be perfectly fine to use a cookie sheet lined with parchment paper. In that case, just use your fingers to mold small scoops into a rounded top shape, and then place the entire sheet in the freezer.
I feel like watching moms melting chocolate is pretty much a childhood staple. I've been watching my mother melt chocolate for drizzling over cakes and dipping chocolate covered strawberries since I was very young, so her methods have definitely rubbed off on me! To melt the chocolate you will need a small pot, a glass bowl, and a small rubber spatula. The bowl should be able to fit on top of the rim of the pot without touching the bottom, and it helps to have the bowl on hand when filling the pot with water so you can test out how high the water reaches once it is displaced by the bowl. Ideally, it reaches about halfway up the side of the bowl, leaving you with plenty of room in case the water sloshes around a bit.
Next, you're going to put the pot on medium high, allowing the water to reach a simmer. At this point, place the bowl in the pot and pour the chocolate chunks in. Give them a few minutes to heat up, and then after a bit you can begin lightly stirring them around to surround the un-melted chunks with the melted chocolate. Once it's attained a smooth consistency, it's ready to be removed from the heat.
At this point, the fillings have probably been in the freezer long enough that they can be removed and choco-fied! I like to begin by dipping the bottoms in and setting them on a cooling rack. Make sure you have something underneath to catch the extra chocolate and keep your countertops (relatively) clean.
Next, spoon small scoops of almond butter on top of each piece, right in the center. At this point, you're ready to begin spooning the chocolate over all of the candies. Drizzle enough on that you can use a spoon to smooth the chocolate coating over the sides as well.
This is the fun (albeit, very messy) part! Don't be afraid to get a little sticky in the process, being covered in a little chocolate never hurt anybody! Once you've finished all of the candies, put them in the refrigerator for at least an hour before eating, and you've got yourself a tasty (and pretty healthy) treat to enjoy with the whole family!