DESSERTS: ALMOND JOY BARS(click here to print)

HEALTHY ALMOND JOY BARS

1. 1 1/2 cups (142g) fine unsweetened shredded coconut
2. 5-6 tablespoons (75 mL)coconut oil, melted
3. 1/3 cup (78 mL) full fat coconut milk
4. 1/3 cup erythritol* (67g) OR 1/4 cup (50g) xylitol
5. 1/2 teaspoon (2.5 mL) pure stevia extract (I recommend Trader Joe’s organic stevia)
6. Whole almonds
7. 2-3.5 oz (200g) Lindt 70% chocolate bars** OR sugar-free chocolate
8. 1/16 teaspoon (0.3 mL) unrefined sea salt

To Prepare Filling

1. Chill a cookie sheet lined with wax or parchment paper in the freezer or fridge while you are prepping the candy filling.
2. If you are making sugar-free candies, start by grinding the erythritol, xylitol, and sea salt into a fine powder using a coffee grinder.
3. Whisk together coconut oil, coconut milk, unsweetened coconut, and honey (for the paleo version) or powdered sweeteners until you form a smooth paste.
4. Add stevia, a little at a time, tasting for sweetness. Add more stevia if necessary. If you use one of the recommended brands, the listed quantity should provide just the right amount of non-bitter sweetness!
5. Drop dollops of the coconut mixture on to aluminum foil or waxed paper, and shape into flat logs with your fingertips.
6. Top with almonds, pressing the nuts down gently into the filling.
7. Freeze filling on cookie sheet for 5 minutes, or until it is firm and cold.

To Prepare Coating

1. Microwave chopped chocolate for 30 seconds on HIGH, and stir until smooth. Add 1/16 teaspoon of stevia and taste. Adjust sweetness level if necessary. Stick toothpicks into cold filling logs. Dip filling log into chocolate, return to wax paper, and remove toothpick. Wait a minute or two for chocolate coating to harden, and enjoy!

makes 20 bars; 4 net carbs or 22 total carbs for the whole batch

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