So I spent about a year off of the sugar free wagon but I’m back (for the most part). However that doesn’t change the fact that I. Love. Sugar. Chocolate to be specific, but really I don’t discriminate. In my quest to re-eliminate refined sugar from my diet I’ve been making quite a few sweets (from natural sugars). I’ve got to ease myself back into the lifestyle right?!
I recently tried to put together something as closely resembling an Almond Joy bar as I could get. I really liked the outcome so thought it would be a good one to share!
- Maple Syrup
- Unsweetened Cocoa Powder
- Unsweetened Coconut flakes (I used medium flakes)
- Coconut Oil
- 1 Banana
First off, you’ll need to make the coconut portion. Preheat your oven to 350 F.
Mash up your banana (the browner the better). I prefer to use a thawed, frozen banana. Add 1/4 tsp of vanilla to the mash and mash again. Then, you’re going to stir in 2/3 Cup of coconut to the banana/vanilla mash and Voila! You have your coconut centre.
Once everything is all nice and mixed together, spoon (about a tablespoon each) onto a cookie sheet and bake for about 11 minutes. They should be browning on the bottom a bit. Then, flip the oven over to broil and watch the cookies. Literally, plant yourself in front of the oven and don’t take your eyes off the cookies. In a minute of two they should start to brown on top. Once they do, take them out.
Sidenote: These are delicious on their own. I’ve been known to make a batch after the kids are in bed and had them all eaten by the time I go to bed.
For purposes of the Almond Joy Cookies, place an Almond on top of each and put the cookies on the sheet into the freezer. Those can hang out there while you make the chocolate.
Now, the chocolate 🙂 This is my go to sugar free chocolate recipe courtesy of thecoconutmama.com. I think the taste is richer then regular chocolate and no refined sugar so it’s a win-win (not to mention it’s super easy to whip up).
All your going to do here is load the following into a saucepan:
1 cup coconut oil
1 cup Cocoa Powder
1/3 Cup Maple Syrup (honey works as well)
3 tsp of Vanilla
Warm that up over medium heat (stirring frequently) until it looks like, well, chocolate sauce.
Once this is complete, take your cookies out of the freezer (make sure they’ve been in there for at least 20 minutes). They should be easy to handle. Using a slotted spoon dunk those babies in the chocolate and put them back onto the cookie sheet. After all the coconut cookies have been dunked, put them back in the freezer.
After they are sufficiently frozen enough to handle, please in an airtight container and keep them in the fridge or freezer (I prefer freezer but maybe that’s just me)
Wondering what to do with the leftover chocolate? Use your imagination! I’ve made chocolate chips or put mixed nuts in a pan, poured the chocolate over and froze to make a bark. It’s leftover chocolate so I’m sure you can figure it out 🙂
I think next time I’d leave out the Almonds and just do a Chocolate-Coconut cookie but depends what you’re in the mood for. Enjoy!