Dairy Free Almond Joy Bars

WARNING! This recipe is very dangerous! Can be addicting!

I found this recipe over at Lauren's blog, healthy indulgences. I was dying for something sweet and chocolate covered. Mine don't look as pretty, but they sure do taste good! Definitely comparable to the real thing! I don't know about the healthy part though, as I changed the ingredients a bit. Probably healthier than an actual Almond Joy bar. But not if you eat four of them in one sitting. My stomach wasn't too happy with me after that. But it was worth it :)

Dairy Free Almond Joy Bars

1 1/2 c finely shredded coconut
5-6 tbsp coconut oil (I used Spectrum palm shortening)
1/3 c milk substitute (Lauren uses coconut milk, but all I had was soy. It worked.)
1/4 c sugar (Lauren uses erythritol, but I didn't have any)
1/8 tsp agave (I was just guessing on this, her recipe calls for 1/16 tsp pure stevia extract, but yet again, I had none)
Raw almonds
About 7 oz Enjoy Life chocolate chips
Pinch of salt

Soften shortening in the microwave for about 20 seconds. Mix together coconut, milk sub, sugar, agave and salt. Add shortening. It should resemble a paste.
Drop dollops onto foil or waxed paper. Work them with your fingers into log shapes, similar to the "fun sized" length candy bars you can buy in the store.
Top with almonds, if desired, and press the almonds into the filling a bit.


Slide foil onto a baking sheet or cutting board (to keep things flat). Freeze for 5-10 minutes.
Microwave the chocolate for 30 seconds. Stir, then microwave for 30 seconds more, until chocolate is smooth and melted.
Stick toothpicks into cold filling and use that to dip into the chocolate (I didn't have toothpicks, so I tried using my fingers, which was very messy. The easiest way ended up being just to scoop the chocolate out with a spoon, and smear over the filling. But, I didn't get the underside. I suppose freezing them again, then flipping them over to coat the bottoms might work. Anyway, it seems it would be much easier with a toothpick!!!)
After dipping, return to the foil/wax paper, and remove the toothpick. Wait a couple minutes for the chocolate to harden, then enjoy!
Makes about 20.
These keep best in the fridge. I bet they're good frozen too. I didn't think to try that!