HAPPY HALLOWEEN Y’all!
I just love this time of year! I associate Halloween with hay rides (even though I am allergic to hay and had many an allergic reaction on Halloween), jack o’ lanterns, tiki torches lining our driveway for the trick or treaters, oh and my cousins birthday. Side note: my cousin is a year younger than me and back in the day, he threw the first Jr. high party I ever went to in his garage. I believe that I wore those “oh my gosh I can’t breathe bell-bottom jeans” with my Tommy Hilfiger clog wedges. Yes, clog wedges. They were happening.
Oh, and it was probably the first (and last time) I wore lipstick and “ghetto-danced” with my classmates. There is one truth to that. Let’s just say I know how to get down on the dance floor. Hah!
Anyway, I haven’t been trick or treating in years, but I do enjoy handing out candy to the all of the fairy princesses and superman’s on Halloween. Oh, and of course, eating the candy right from the bowl while I do that.
We all know that my fave candy is Reese’s peanut butter cups. However, Reese’s always ties with Almond Joy’s. It’s like three of my fave things (coconut, chocolate, and almonds) had a baby. So, I thought to myself…I need to reinvent this classic…ya know, make it health(ier), emphasis on the “ier”, without getting rid of that fantastic almond joy taste.
Let’s do werk.
This recipe is soooooo simple.
You make the coconut base w/ 3 ingredients: coconut, coconut oil, and agave nectar.
Then, ya spread that coconut goodness into a pan.
Press in some almonds and freeze.
Then we pour a melted dark chocolate and coconut oil mixture over the top.
Then, we freeze again.
Cut into uneven pieces and bada-bing!
Health(ier) Halloween candy without all of those nasty chemicals or “I can’t pronounce this” ingredients(es) :).
Almond Joy Bark (GF/V):
5 c. unsweetened, shredded coconut
1/2 c. melted coconut oil
3 T. agave nectar (or honey)
1/4 c. of whole, raw almonds
3.2 oz. dark chocolate (about 1 whole bar of dark chocolate)
1 T. coconut oil
1. Place the coconut in a food processor and process on high, about 2 minutes.
2. With the food processor still running, slowly stream in the melted coconut oil, then add the agave. The mixture should look completely smooth.
3. Spread the coconut mixture into an 8×8 in. square baking pan. Make “rows” with the almonds by lightly pressing the almonds into the coconut mixture.
4. Put the pan in the freezer and freeze until the coconut mixture is firm, about 30 minutes.
5. Meanwhile, place the chocolate and coconut oil in a small bowl and melt on 15 second intervals in the microwave, stirring after each interval. Do this until the chocolate mixture is completely smooth.
6. Once the coconut mixture is firm, take it out of the freezer, and pour the chocolate mixture evenly over it. Place the pan back in the freezer for an additional 30 minutes, or until the chocolate is firm.
7. Take the bars out and cut into small squares. I found that you get a few uneven pieces trying to cut into the chocolate, but this gives the bars that rustic “bark” type look. Fine by me 🙂
Makes about 16 squares.