Almond Joys (variation 2)

Here is the recipe I used last winter. It is more like almond joy flavored fudge with chunks of almonds.


This new variation is more like almond joy consistency, with a coconut filling and chocolate on top. I think I like this one better!

Filling
3 cups shredded unsweetened coconut
1 1/2 cups almond meal (Grind in a food processor or blender until powdery. Stop before it turns to almond butter.)
1 cup maple syrup (or half agave nectar)
1/3 cup coconut oil
1 tablespoon vanilla (or less, it's kind of strong)
1/2 teaspoon sea salt

Mix together all of the filling ingredients. Spread out onto a cookie tray or glass pan and freeze. While filling is freezing make the chocolate sauce (recipe below). Put whole almonds on top of filling. Drizzle the chocolate sauce over the filling and almonds. Slice around the almonds.

Chocolate Sauce
3/4 cup coconut oil
1/2 cup cocoa powder
1 tablespoon vanilla (or less, it's kind of strong)
1/4 cup agave

Soften the coconut oil, add the cocoa powder, vanilla and agave. Whisk together until the ingredients are completely incorporated.

(From my cooking class with Desi from UnconventionalKitchen.com)