Coconut Almond Joys

Jennifer Shun is the parent of a type 1 diabetic teen and is the author of For Good Measure, which features low-carb, farm-to-table California cuisine — a resource with specific ingredient lists and nutritional data geared to people living with diabetes.  Click here for the original recipe and notes.

Ingredients:

  • 1 cup  coconut milk powder
  • ¼ cup unsalted butter, melted
  • ¼ cup water, boiling
  • ¼ tsp salt
  • 4 cups shredded, unsweetened coconut
  • ½ cup almonds, dry-roasted
  • 11 oz. 85% dark chocolate

Directions:

  1. Line a baking sheet with parchment.
  2. In a medium bowl, blend coconut milk powder, butter, water, salt, until smooth.
  3. Add coconut, stirring to combine.
  4. Scoop coconut mixture by tablespoonfuls, placing on prepared sheet. *
  5. Top each with 2 almonds.
  6. Freeze for 30 minutes, until firm.
  7. Break apart chocolate into small pieces.
  8. Set a double boiler over medium heat. **
  9. Add chocolate pieces and stir occasionally until melted.
  10. Dip frozen coconut pieces in melted chocolate, returning to parchment-lined sheet.
  11. Freeze for 10 minutes, remove, and finish setting at room temperature for one hour.
  12. Store refrigerated in an airtight container.

Naturally low-carb & gluten-free

 

* Use a silicone candy mold for a more structured candy. Place almonds in mold first, adding coconut mixture after. After freezing, remove frozen mixture from mold before dipping in chocolate.

**If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.

Yield: 24

Nutritional Info for 1 piece of candy:

Calories: 275, Fat: 25g, Carbs: 11g, Fiber: 4g, Sodium: 72mg, Sugars: 3g, Protein: 3g

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