Raw Almond Joys

Prep yourself girls..... this recipe is amazing!!! I hope you enjoy it. Remember there is a difference between a young coconut and matured coconut. The matured is the one you typically see at the store that is brown, round and hard. The young coconut is still in its husk. Just cut the husk off of the top. Take a screw driver and hammer a bunch of holes in the top (making a circle) until you can lift it off. The meat inside is similar to the texture of jello. You just spoon it out. One young coconut is enough for this recipe. The water from this coconut is amazing. Just drink it. It is so much better than the water from a matured coconut. Also, coconut water is full of electro lights and potassium. So,it is good for after working out.

Raw Almond Joy

For this you will need:
Coconut Filling
Dry or Soaked Almonds
Chocolate Coating

Coconut Filling
2/3 cup young coconut meat
3/4 cup + 2 tbs dried coconut
2 tbs agave nectar
2 tsp honey
2 tbs coconut butter
1/4 tsp vanilla extract
2 pinches salt

Blend until smooth in high speed blender. Transfer mixture to a bowl and put in fridge to set.

Chocolate Coating
1/2 cup melted coconut butter
1/2 cup cacao or carob powder (I used 3 part cacao/1 part carob)
1 tbs maple syrup
1 tbs agave nectar
1 tsp vanilla extract
4 Tbsp of melted coconut oil (you may need to add more. The coating should be drippy).

Blend until smooth in high speed blender or food processor.

Assembly
Once the mixture has firmed up, form into a small ball then slightly flatten down. Top with an almond and return to the fridge or freezer to set.

Dip each coconut mounds into chocolate coating. Allow a few seconds for excess chocolate to drip, then transfer to parchment paper. Put in fridge or freezer to set.

If the Raw Almond Joy candies are stored in the freezer, make sure to transfer them ahead of time in the fridge to allow the coconut base to soften up.