Vegan Almond Joy Bites

Instructions

1. Step 1

   Line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Combine the coconut, maple syrup, 3 tbsp (45 ml) coconut oil, vanilla extract, and salt until evenly moistened.

   Timer: 3 min (fixed)

   Ingredients used: 45.0 ml Coconut Oil, 1.0 gr Fine Salt, 60.0 ml Maple Syrup, 160.0 gr Unsweetened Shredded Coconut, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, Silicone spatula

3. Step 3

   Divide the mixture into 16 portions and compress each into a compact oval. Press one almond firmly into the top of each bite and arrange them on the prepared sheet.

   Timer: 10 min (fixed)

   Ingredients used: 16.0 piece Almond

   Cookware: baking sheet

4. Step 4

   Freeze the shaped bites until firm.

   Timer: 30 min (fixed)

   Cookware: baking sheet

5. Step 5

   Place the dark chocolate and the remaining 1 tbsp (15 ml) coconut oil in a heatproof bowl set over a saucepan of gently steaming water on low heat. Stir until smooth, keeping the bowl above the water.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Coconut Oil, 200.0 gr Dark Chocolate

   Cookware: Heatproof Bowl, saucepan, Silicone spatula

6. Step 6

   Lower each chilled bite into the melted chocolate, turn to coat, and lift it out with a fork. Let excess chocolate drip off before returning it to the lined sheet.

   Timer: 10 min (fixed)

   Cookware: baking sheet, fork

7. Step 7

   Refrigerate the coated bites until the chocolate is set.

   Timer: 15 min (fixed)

   Cookware: baking sheet