Ok I know this title probably threw you for a loop…”vegan” and “candy” normally don’t go hand in hand, but lets face it…sometimes you need something sweet!
Introducing…the infamous Chelsea Wright! This chick is not only the best wedding cake cutter I’ve ever known, but she also has an uncanny ability of doing nothing but shoulders during her personal training sessions. She provided tons of support to a 345lb girl attempting her first lunge (well…she just pushed me towards a car to use for balance), but she’s also is a really great friend. Even though she’s miles away in Kuwait, I talk to her regularly and her competitive nature helps me keep my weight in check. She will NOT allow my weight to drop below hers for very long! haha Check out our transformation!
ok so why all this talk about Chelsea….well she is the guest blogger for this recipe!!!! Leave it to the marathon runner to come up with a vegan candy recipe….and only the big show…..
VEGAN ALMOND JOYS
2 c. plain shredded coconut (note from tracy: I used unsweetened coconut, but I don’t like sweet sweets)
2 tbsp coconut oil, melted
t tbsp agave
1/4 – 1/2 c. almond, rice, or soy milk
6 tbsp. coconut oil
1 tsp. vanilla extract
6-8 tbsp. cocoa powder
agave or pow sugar (optional)
1- Spread the coconut in a thin layer on a baking sheet and toast it under the broiler until it is golden brown. Remove from oven and let cool to room temp.
2- In a mixing bowl combine the toasted shredded coconut, melted coconut oil, and agave. Now add in the milk a little at a time until the mixture becomes almost like damp sand (damp sand? aka to the point where if you squeeze a handful it will mostly hold its shape. if a little liquid runs out when you squeeze it that’s okay)
3- Refrigerate mixture for 15 minutes (this is important!! dont skip it!)
4- While mixture is chilling make the chocolate. In a small bowl combine the melted coconut and vanilla extract. Now stir in cocoa powder one tbsp at a time until the consistency is like.. well, melted chocolate. If you want sweeter chocolate add agave or powdered sugar to taste. Once you get the consistency right set this aside (on the counter; if you put it in the fridge it will be a brick in no time!)
5- Remove coconut mixture from fridge and use your hands to form little mounds. Again, its okay if a little liquid runs out while you do this, as long as your mounds keep their shape. Press an almond on top of each mound or incorporate it inside your mound like I did. Place the mounds on a cooling rack set on top of a cookie sheet (you could put them on a plate too, but I like it this way so the excess chocolate runs off nicely in the next step) . Put them back in the fridge for another 10 min to firm up.
6- Remove cookie sheet from fridge and drizzle chocolate over the mounds. Place them back in the fridge for a few minutes just for the chocolate to harden and enjoy!
Store in the fridge, as coconut oil melts at 76 degrees F
Note: This recipe is super flexible so feel free to branch out with it! I did another batch where I mixed peanut butter into the coconut mixture and made pb almond joys. Delicious.
Much Love Chels!!!