Ingredients
- about 2.5T shredded coconut (unsweetened)
- 2T raw honey* (preferably local)
- about 4.5 oz. dark chocolate, at least 70% cocoa (I used a 72%)
- 12 whole, raw almonds
Instructions
- In a small bowl, mix the honey and coconut until fully combined.
- I used my silicone mini-muffin pan; if you don’t have a silicone pan, you might want to try using paper liners for easier removal of the candies once they’re done.
- Melt the chocolate—about 1.5 ounces should do to for this first step—and drizzle about a 1/2 teaspoon of it in the bottom of each spot in your mold. Chill in the refrigerator for a few minutes until the chocolate becomes firm. Then, spoon the coconut-honey mixture into the center of each, evenly distributing among the 12 cavities of the muffin pan.
- Press an almond into the top of each.
- Melt the rest of the chocolate and spoon over each one, covering the tops and sides to seal in the soft filling.
- Chill until the chocolate has hardened. Feel free to toss them in the freezer – they’re yummy frozen!
Recipe and Photo: Full Belly Sisters / CC BY-SA
