Double Dipped Coconut Treasures

Double Dipped Coconut Treasures

1 Cup of Shredded, Unsulphured Unsweetened Coconut (I used Bob’s Red Mill)

1 Tablespoon of Coconut Flour

3 Tablespoons of Raw Honey

1/4 Cup of Organic Unrefined Coconut Oil

Pinch of Fine Sea Salt

Whole Raw Activated Almonds (About 10)

1 Bag of Enjoy Life Chocolate Chips

1 Tablespoon of Organic Unrefined Coconut Oil

Line a baking sheet with parchment paper. Set aside. Add the Tablespoon of Coconut Oil and the chocolate chips to a glass bowl and place over a small sauce pan filled halfway with water. (Or use a double broiler) Heat the water and melt the oil and chocolate slowly. Don’t over heat.

In a medium bowl combine the shredded coconut, honey, coconut oil, coconut flour and a generous pinch of sea salt. Stir thoroughly until all ingredients are wet.

Using about a Tablespoon or so at a time of the coconut mixture, form miniature candy bars on the baking sheet. Place an almond firmly on the top (or, press in to the middle of the bar and cover). Set sheet in freezer for about 10 minutes to set the filling.

Remove from the freezer and using kitchen tongs, dip the candy bar into the melted chocolate. Wiggle it around to release any excess chocolate, then place back onto the parchment paper. Add another almond to the top if you’d like. Once they’ve all been dipped and extra almonds added, set the baking sheet back in the freezer for another 5-6 minutes or until the chocolate is set. Cut a fresh piece of parchment, set aside.

Remove the candy bars from the freezer. Remove them on the parchment from the baking sheet. Cover the baking sheet with a fresh piece of parchment and dip the chocolates again. Wiggle off excess chocolate before setting on baking sheet. Place back in the freezer for another 5-6 minutes or until chocolate is set.