Make this Yummy Chocolate, Coconut, and Almond Candy with Health Benefits to Boot.

While traditional candy bars are tempting and satisfying, they are too often filled with artificial flavors and preservatives. 

Here’s a chocolate, coconut, almond recipe that sure to satisfy.

BPA-free silicone candy molds are a must for creating candy, and they make serving treats super convenient with no need for slicing.

If you don’t have candy molds, this recipe can also be made in an 8×8 baking pan. Just cover the bottom with wax paper for easy removal.

A dark chocolate base is swapped for traditional milk chocolate, which raises the antioxidant factor. To balance the slight bitterness of dark chocolate, mix some raw honey into the coconut layer.

If you prefer a sweeter chocolate, either start with a semi-sweet dark chocolate and/or stir in a teaspoon or two of honey into the melted chocolate.

Total time: 40 Minutes
Cook Time: 10 Minutes
Prep Time: 15 Minutes
Servings: 12 Bars

Tools

– Mixing Bowl
– 0.5 oz Silicone Candy Molds (BPA-free). Or a 8×8 baking pan.

Ingredients

– 1 cup unsweetened (or semi-sweet) dark chocolate chips
– 1 cup unsweetened coconut flakes
– 1/3 cup unrefined coconut oil
– 2 Tablespoons raw honey
– 12 almonds, unsalted

Instructions

– Start by melting chocolate chips in a double boiler until smooth.

– Spoon one teaspoon of chocolate into the candy molds.

– Place in the freezer for five minutes to lightly set. The chocolate should still be slightly pliable so that when you press the coconut layer on top, it forms to the chocolate.

– Reserve the remaining melted chocolate in the bowl for later.

– Combine the unsweetened coconut flakes, raw honey, and melted coconut oil into the mixing bowl, and stir well to moisten. The coconut oil acts like a glue, binding the chocolate and coconut layers.

– Spoon the coconut mixture over the chocolate layer in the molds, and gently but firmly press to form.

– Dip the backs of the almonds into the reserved chocolate, and set one on top of each bar.

– Place back into the freezer for 15 minutes to completely set.

– Pop the bars out of the molds and store in a refrigerator or a dry cool spot.

These healthy, homemade candies are a cinch to whip up in large batches.

Enjoy!