After my somewhat unimpressive attempt last year at making a Paleo version of Almond Joy, I decided to try again this year with a different recipe. My main gripe was that the ones last year were missing that sticky chewiness that I've come to associate with the recipe, but that particular trait is normally the result of some sort of syrup. Enter rice malt syrup, a Paleo alternative sweetener that gives just the right stickiness. Surprisingly, it's not very sweet, so I also added a touch of honey. These were absolute winners, and I didn't miss the sugar one bit.
Mock Mounds Bars with Almonds (Paleo)
Adapted from Food to Love - Sugar Free bookazine, December 2018
6½ ounces shredded unsweetened coconut
2 tablespoons coconut oil, melted
½ cup coconut cream
¼ teaspoon sea salt
¼ cup rice malt syrup
1 tablespoon honey
16 roasted unsalted almonds
10 ounces 72% dark chocolate
Stir together shredded coconut, coconut oil, coconut cream, salt, rice malt syrup, and honey until just combined. Firmly press into 16 small "mini" candy bars, approximately 2 inches long and 1 inch wide. Lightly press an almond into the top of each bar. Place bars on a waxed paper-lined tray and freeze for 30 minutes, or until firm.
Melt chocolate in a glass bowl over simmering water, stirring until smooth. Remove coconut bars from the freezer. Using two forks, dip coconut bars into melted chocolate until coated. Place on wax paper-lined tray. Refrigerate for 30 minutes or until set. Trim off any excess chocolate.
Makes 16 mini candy bars
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