Remember those classic candy bars with chewy coconut, a crunchy almond, and a rich chocolate coating? Get ready to fall in love all over again with our homemade, healthier version! These Dark Chocolate Almond Coconut Bites capture all the magic of an Almond Joy, but with simple, wholesome ingredients you can feel good about. They’re the perfect low-carb, gluten-free treat to satisfy your sweet tooth without the guilt. Let’s get baking!
Ingredients
• 2 large egg whites
• 2 tsp / 10 ml raw honey
• 1 tsp / 5 ml pure almond extract
• 2 cups / 200 g unsweetened shredded coconut
• 16 whole almonds
• 4 oz / 113 g 85% cacao dark chocolate bar, chopped
• 1 tbsp / 15 ml coconut oil
Instructions
1. Preparation
2. Preheat your oven to 350°F / 180°C and line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the egg whites, raw honey, and almond extract until just combined.
4. Stir in the unsweetened shredded coconut and mix until it’s fully incorporated and the mixture holds together.
5. Scoop about a tablespoon of the coconut mixture into your hand, press one whole almond into the center, and roll it into a compact ball. Place the finished ball on the prepared baking sheet. Repeat for all 16 bites.
6. Bake for 12-15 minutes, or until the edges are golden brown. Let the bites cool completely on the baking sheet.
7. While the bites cool, create a double boiler or use a microwave-safe bowl to melt the dark chocolate and coconut oil together, stirring until smooth.
8. Drizzle the melted chocolate over the cooled coconut bites or dip them for a fuller coating. Allow the chocolate to set before serving.
Nutritional Information
• Per Serving
• Serves: 3
• Preparation time: 35 minutes
• Calories: 268
• Fat: 24g
• Protein: 4g
• Total Carbohydrate: 14g
• Dietary Fiber: 5g
• Net Carbohydrate: 9g
Pro Tips
• For a full candy bar experience, dip the entire bottom of each coconut bite in the melted chocolate, place it back on the parchment paper, and then drizzle more over the top.
• For a deeper, nuttier flavor, lightly toast the shredded coconut in a dry pan over medium heat until fragrant and golden before mixing it in.
• If the coconut mixture is too sticky to handle, chill it in the refrigerator for 15-20 minutes to firm up before forming the balls.
• Sprinkle a tiny pinch of flaky sea salt over the melted chocolate before it sets to enhance the flavor and add a gourmet touch.
FAQ
Q: How do I store these almond coconut bites
A: Store your homemade Almond Joy bites in an airtight container in the refrigerator for up to one week. This keeps the coconut fresh and the chocolate coating firm.
Q: Can I make this recipe keto-friendly
A: Absolutely. To make these bites fully keto, simply replace the 2 teaspoons of raw honey with an equal amount of a sugar-free liquid sweetener like monk fruit or erythritol syrup. The rest of the ingredients are already low-carb.
Q: What if my coconut mixture is too sticky to roll
A: If the mixture is too sticky to handle, place the bowl in the refrigerator for 15-20 minutes. Chilling the mixture will help it firm up, making it much easier to roll into compact balls.
Q: Can I use a different type of chocolate
A: Yes, while 85% cacao dark chocolate is recommended for a rich, low-sugar treat, you can use any chocolate you prefer. Semi-sweet, milk chocolate, or a sugar-free chocolate bar would also work well.
