Low Fat Homemade Almond Joy
Indulge your sweet tooth guilt-free with this irresistible **Low Fat Homemade Almond Joy** recipe, a healthier twist on the classic candy bar! Made with wholesome ingredients like shredded unsweetened coconut, light coconut milk, and dark chocolate chips with over 70% cocoa, this treat is both rich in flavor and low in fat. Each bite features a creamy coconut center, a crunchy whole almond, and a smooth dark chocolate coating, creating the perfect balance of texture and taste. Ready in just 20 minutes of hands-on time, these delightful treats are simple to make and ideal for satisfying chocolate cravings. Plus, they’re free of refined sugar, thanks to a touch of natural honey for sweetness. Store them in the fridge for a week of indulgent snacking or serve them at gatherings for a crowd-pleasing dessert that's as wholesome as it is delicious. Perfect for those seeking **low-fat desserts**, **homemade candy recipes**, or simply a healthier way to enjoy chocolate!
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Recipe Information
Ingredients
- 1 cup Shredded unsweetened coconut
- 0.5 cup Coconut milk (light)
- 2 tablespoons Honey
- 12 pieces Whole almonds
- 1 cup Dark chocolate chips (low-fat, >70% cocoa solids)
- 1 teaspoon Coconut oil
- 0.5 teaspoon Vanilla extract
Instructions
In a medium-sized mixing bowl, combine the shredded coconut, light coconut milk, honey, and vanilla extract. Stir until well combined and the mixture holds together.
Take a tablespoon of the coconut mixture and shape it into an oval or rectangular mound. Place each mound on a baking sheet lined with parchment paper.
Gently press an almond into the top of each coconut mound. Place the baking sheet in the freezer and freeze for about 20 minutes, until the coconut mixture is firm.
While the coconut-almond mounds are freezing, melt the dark chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted and smooth.
Remove the coconut-almond mounds from the freezer. Using a fork, dip each mound into the melted chocolate ensuring it's completely coated. Allow excess chocolate to drip back into the bowl before placing the covered mound back onto the parchment-lined baking sheet.
Refrigerate the chocolate-covered mounds for about 15 minutes, or until the chocolate is completely set.
Serve immediately or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 122.5 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 1710 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
