This is a MUCH healthier version of and old favorite! Great for Valentine's Day Sweets.
30 minutes in the refrigerator - no cooking!
12 - 15 pieces
2 cups unsweetened shredded coconut
2 tablespoons Ghee or vegan butter substitute
3 tablespoons brown rice syrup
scant pinch sea salt
1/4 teaspoon cinnamon
2 cups dark chocolate morsels (Ghirardelli 60% cacao)
Place all ingredients except chocolate in a food processor and pulse until a sticky mixture forms that hold together.
Line a baking sheet with parchment. Use a melon baller or a tablespoon to scoop coconut mixture onto parchment. Press an almond onto top of each scoop of coconut. Chill in refrigerator for 30 minutes (or longer).
When coconut is firm, temper the chocolate. Melt 1 1/2 cups of chocolate in a double boiler or glass bowl over a pan of boiling water and stir until chocolate melts and reaches 119 degrees. Remove from heat (do not let water get in chocolate).
Stir in the remaining chocolate until it is smooth and temperature reduces to 85 degrees.
Spoon chocolate over each coconut almond mound and chill to set the chocolate.
Enjoy your Almond Joyfuls!
Ghee is clarified butter and can be purchased at most supermarkets in their Natural/ Organic section.