Because double chocolate is always better than just chocolate, and everything is better with more chocolate drizzled on top! Also, these homemade vegan chocolate almond joys could be regular, but why not make them huge ice scream scoop sized?! There’s no reason. So we did.
Once again, just like I said last time when making Vegan Caramel Cashew Butter Bars, I was home-baking and not blog-baking. Not even baking, as there is no actual baking going on here. I was wanting some cookies, per usual everyday cravings. Unfortunately we haven’t been shopping in ages, and I’m out of pretty much everything that baking a satisfying cookie requires(butter, chocolate chips, etc.).
So I was forced to open up THAT cabinet. No, not the top cabinet hiding my five bags of lentils and extra chili lime spice. The cabinet with my healthy things. I’m actually starting to love this cabinet because it’s currently the most organised and there is nothing like opening a kitchen cabinet and knowing everything that it holds on the first glance.
Inventory: we had a lot of coconut flakes, dark chocolate bars(YES! thank goodness!), roasted almonds, coconut oil, a barely-there-jar of homemade cashew butter. Obviously we landed on Chocolate Homemade Almond Joys. The only real possibility, besides raspberry chia oatmeal bars, which we’ll save for next week.
For an extra chewy bite that will call for JOY! we are using melted chocolate(half a bar) and coconut oil. And nut butter. I did a mix of cashew and almond and it keeps these bites chewy and soft and not crumbly. I hate crumbly macaroons.
If you want to try your hand at homemade cashew butter, which is soooo easy and amazing, check out this post.
Because double is better, these almond joys call for chocolate and cacao. To offset the cacao, as it is a bit bitter, there’s some sweet date honey, an ingredient I love that is also so healthy and good for you. Silan, as we call it here in Israel, has double the health benefits of other natural sweeteners….if you can’t get your hands on a jar you can use maple syrup!
Rum. Yes , there is rum in these; it adds a really fun twist on flavour. This year has been hard. Put a little liquor in it 😉
The batter. So simple, you just mix all the ingredients together after melting the chocolate and coconut oil. Scoop the mix out with an ice cream scoop for the perfect size(or use a large spoon), and place the mounds on a sheet that will fit into the freezer(important!!).
Top each with a roasted almond. This is better to do before they freeze because the almond is harder to stick afterwards. Tips from experience. Let them sit for ten minutes to solidify, and then we can decorate!
Melting the chocolate with coconut oil gives it a nice sheen and keeps the texture soft even after it has hardened. Drizzle the almond joys generously and top with a little sprinkle of shedded white coconut. For a variation, you could dip the bottoms in chocolate, yum!
I hope you love these Double Chocolate Coconut Almond Joys like we do- be sure to leave a review and a comment below if you make them, and always share your photos with us on Instagram! As always, Happy Cooking!
Double Chocolate Coconut Almond Joys
Chocolate Almond Joys
- 1/2 bar dark chocolate(50 grams)
- 2 Tbs coconut oil
- 1 Tbs cacao powder
- 2 cups coconut flakes/shredded coconut
- 2 Tbs date honey(silan)
- 1/8 cup plus 1 Tbs almond flour
- 3 1/2 Tbs cashew or almond butter
- 1/2 tsp salt
- 1 Tbs rum sub 1 tsp vanilla or almond extract
- 1/2 bar dark chocolate(50 grams)
- 1/4 tsp coconut oil
- 6 roasted almonds, optional
Melt & Mix
- In a microwave safe bowl, break up a half a bar of chocolate, and add the coconut oil and cacao powder. Microwave for 30 seconds, and stir until totally melted. If you don’t have a micro you can place the chocolate in a heat safe bowl over a pot filled 1/3 full of boiling water, ands stir constantly till melted(a double boiler).
- To the bowl of a stand mixer or a large bowl, add the coconut flakes, date honey, almond flour, and cashew or almond butter(I use a combination of the two), and salt. Stir to combine. Pour in the melted chocolate, and mix till fully combined. Add in the rum, or vanilla extract, and mix. With an ice cream scoop, scoop out balls of the mixture, or use a large spoon and shape the balls in your hands, and place on a tray fitted with a parchment paper. Make sure the tray will fit in your freezer! On the top of the mounds, press a roasted almond. Freeze for 10 minutes.
- Of course, if you don’t want massive almond joys- though impressive, you can make little almond joy truffles in your desired shape and size.
- Melt the other half of the chocolate bar with coconut oil in the microwave for 30 seconds. Remove the almond joys from the freezer and drizzle with chocolate. Sprinkle the tops with some leftover coconut flakes. Store in the freezer or fridge. If freezing, be sure to let sit at room temp. for a few minutes to soften before serving.