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Copycat Almond Joy

makes 15-20 mini candies

  • 1 cup shredded coconut (unsweetened)
  • 1/4 cup agave
  • 2 tbsp. coconut oil, melted
  • 1/2 tsp. pure vanilla
  • 1/8 tsp. sea salt
  • 1/4 cup melted chocolate chips
  • 15-20 almonds
  1. Combine first 5 ingredients in a food processor.  Press into a small container; I used a glass loaf pan.
  2. Refrigerate for an hour then remove and cut into 1 inch square pieces.
  3. Dab a small amount of melted chocolate atop each piece of candy then top with an almond.
  4. Return to refrigerator for at least 30 minutes.  Serve.