Almond Joy candy bars were among my least favorite to get on Halloween as a kid.
Growing up, I was really picky with what I ate. Coconut wasn’t a flavor that enticed me, and I wasn’t particularly fond of the texture either.
Years later with a more refined, sophisticated palate, and it was time to update the classic combination of almond and coconut in fat bomb form without all the added sugar.
If you are not compelled by the science of keto, just know that fat is flavor. That’s why you can hit on health and food enjoyment.
These faux “Almond Joy” fat bombs are a classic example.
Here are the directions:
- ½ cup Cocoa Butter (100 g)
- ¾ cup Cocoa Powder (75 g)
- 3 tbsp Almond Butter (50 g)
- ½ cup Shredded Coconut (50 g)
- 2 tbsp Swerve Erythritol (30 g)
- Vanilla Extract
- Almond Extract
Nutrition (Per Serving)
- Number of Servings – 9
- 209 Calories
- Fat – 20 g
- Protein – 3 g
- Carbohydrate – 7 g
- Fiber – 4 g
- Sugar – 1 g
- NET CARBS – 3 g
- Prep – 10 minutes
- Cook – 10 minutes
- Total – 20 minutes
Put the cocoa butter in a bowl on a double boiler to melt
When the cocoa butter is completely liquid, add the cocoa powder and 1 tbsp of Swerve, then mix until smooth
In a small saucepan, toast the unsweetened shredded coconut on medium heat, stirring constantly until golden brown
Mix almond butter with coconut, salt, vanilla extract, almond extract and 1 tbsp of
TIP: Almond extract optional, but flavor is strong so only use a few drops and taste!
Spoon enough chocolate into silicone muffin cups to cover the bottom
Place into the freezer to harden, and form the almond coconut mixture into patties
Once the bottom is set, fill each cup with a patty and cover with chocolate
TIP: Make a double batch and store in the freezer in an airtight container