1 cup sweetened shredded coconut flakes
3 tbsp coconut oil
2 tbsp honey or maple syrup
1 tsp vanilla extract
12 whole almonds
4 oz semi sweet chocolate chips
Makes 12 bars.
In a food processor, blend coconut, coconut oil, honey, and vanilla until it forms a thick paste, about 2-3 minutes.
Scoop the coconut mixture with a tablespoon and drop onto baking sheet lined with parchment paper. Press and Shape into small rectangles until they are tightly compact. Press an almond ontop of each.
Place coconut in freezer for 15-30 mins until frozen. While freezing, melt chocolate for 30 seconds, stir, and repeat with 15 second intervals and stir until smooth.
Carefully skewer each coconut rectangle onto a tooth pick and dip in chocolate to cover entirely. Return to parchment paper and allow chocolate to solidify. (takes about 1 minute since coconut is pretty frozen)
To serve, allow coconut to thaw a bit. can be stored in the fridge.
Recipe from Food52.com