Almond Coconut Candies

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1/4cup melted coconut butter/cream concentrate
2tablespoons melted coconut oil
2tablespoons honey
1/4teaspoon almond extract
1/4teaspoon cconut extract
pinch sea salt
3/4cup shredded, unsweetened coconut
2tablespoons coconut flour, sifted
6ounces dark chocolate, melted over a double boiler


  1. In a small mixing bowl, combine the coconut butter/cream concentrate, coconut oil, honey, almond extract, coconut extract, and salt.
  2. Add the shredded coconut and coconut flour to a bowl, and stir to combine.
  3. Press each mixture into a 30-cavity peanut butter cup mold so that each cavity is two-thirds full
  4. Place the mold in the freezer for about 20 minutes
  5. Remove the mold from the freezer and top each cavity with a spoonful of the melted chocolate or just enough to fill each cavity.
  6. Give the mold a little jiggle to smooth out the chocolate.
  7. Let the candies sit on the counter for 5 minutes so that they chocolate comes to room temperature. Then refrigerate them until firm.
  8. Pop each candy out of the mold and flip the mold over so that the chocolate is on the bottom.
  9. Add a drop of melted coconut oil to each cold candy and secure an almond on the top. The coconut oil will harden from the cold candy and act as a “glue” for the almonds.
  10. Store candies in the refrigerator or in a cool spot in the kitchen.

Reprinted with permission from The Paleo Chocolate Lover’s Cookbook by Kelly V. Brozyna, copyright © 2013. Published by Victory Belt Publishing Inc.