Coconut Mounds with Almonds
Joel Austin
Mounds as delicious as the popular candy bar, but way better for you!
INGREDIENTS
1/2 cup Toasted Coconut coconut butter, softened
1/2 cup unsweetened shredded coconut
15 whole almonds
6 oz dark chocolate chips
1 tsp coconut oil
INSTRUCTIONS
Thoroughly combine coconut butter and shredded coconut in a medium bowl. Form small mounds with the mixture (about a heaping teaspoon) and place on a parchment lined plate working quickly so the coconut butter does not melt with the heat of your hands.
Place one almond on top of each mound, pressing down slightly. Freeze for an hour.
Melt chocolate with the coconut oil in a double boiler (or in the microwave in 20 second increments, stirring between each).
Hold the mounds (one at a time) above the chocolate bowl by laying it flat on a fork and with your other hand use a spoon to pour the melted chocolate over the mound to cover completely. The excess chocolate will drip down to the chocolate bowl through the tines.
Place on a wire rack or parchment lined plate.
Keep refrigerated. Let it sit at room temperature for about 15 minutes before serving.