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ALMOND JOY CANDY BITES* Coconut – always the coconut. And chocolate. Definitely can’t go wrong with this classic combo. Plus, they’re bite size, so you can gobble up a few without any remorse. This recipe is so quick and easy, you’ll wonder why you didn’t think of it yourself. Well, neither did I, so don’t feel too bad. { Lovin’ from the oven, Chelsea } Makes about 15-20 candy balls, depending on the size 1 cup sweetened coconut flakes, lightly packed 3 tbsp coconut oil 1 tsp vanilla extract pinch of salt 15 (or more) whole almonds ~4 ounces 60% cocoa chocolate chips 1. Line a baking sheet or plate (or something that will fit in your freezer) with parchment paper. 2. In a food processor, process the coconut, coconut oil, vanilla extract, and salt until it becomes a thick paste, about 2-3 minutes. Form the coconut mixture into bite-size balls and drop onto the parchment-lined tray. If you want, press an almond on top of the coconut. Otherwise, save the almonds for later, to top off the chocolate. Freeze the coconut balls for 15-30 minutes, or until solid. 3. Melt the chocolate chips in the microwave in 15 second increments, stirring between each increment until the chocolate is smooth. Skewer each frozen candy bar onto a toothpick and dip into the melted chocolate, tapping off any excess chocolate. If you didn’t use your almonds before, add them to the top of the chocolate before it hardens. You can also sprinkle them with shredded coconut. Wait for the chocolate to dry before removing from the toothpick. Serve immediately or store at room temperature for several days. * adapted from Pastry Affair

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