With National Almond Day right around the corner (February 16!) we thought it would be fitting to show a little extra love for our beloved almond. As one of America's favorite nuts, they offer many health benefits ranging from building strong bones and teeth to aiding in weight loss. It's no wonder why we are constantly reminded to eat them regularly!
Sophie Jaffe is a Raw Food Nutritionist and Raw Food Chef, and the creator of Philosophie, an incredible superfood company that features Superfood Blends and cleanses that are seriously delicious and life changing. They're completely plant-based and perfect for our entire family. We mix up a smoothie in the morning or add some to our little one's breakfast.
When we first met Sophie, we were blown away by her positive energy and easy solutions to adding superfoods to our daily lives. We love to eat healthy, but we also love candy. We're so excited Sophie shared this recipe with us, because now we get to have both! Sophie is a mom of two herself and her little ones love this recipe.
RECIPE: Homemade Almond Joy
3 ¼ cups of shredded coconut (unsweetened is best)
In a food processor, blend honey, coconut oil, and 3 cups of the coconut until well combined. Pack the mixture into silicone molds lined up on a cookie sheet and place in freezer. (You can also use a plastic ice cube tray if you don’t have molds).
Create chocolate coating by melting the chocolate chips slowly in a double boiler. You can make your own by placing a heat proof bowl on top of a pot of simmering water. Be sure that the bottom of the bowl does not touch the water. Stir continuously until chocolate is melted and then add the Cacao Magic powder.
Remove the chocolate from the heat and remove the coconut mounds from the freezer. Remove the coconut mixture, which should now be solidified into firm pieces, from the molds or ice cube tray. Dip the base of each into the chocolate mixture and set aside on a parchment paper-lined cookie sheet or a wire rack on top of a cookie sheet or tray.
Place one almond on top of each piece of candy. You may want to use a tiny dollop of chocolate to secure the almond. Using a spoon, a small spouted measuring cup (like a 1-cup pyrex measuring cup), or a piping bag to coat the candies with the remaining chocolate and then sprinkle the tops with the extra coconut shreds.
Place tray of candies in refrigerator for 1-2 hours or until the chocolate coating is completely firm, and then serve with JOY!