Dairy Free Almond Joy

{Ingredients For Coconut Bars}

  • 1 1/2 cups of unsweetened shredded coconut
  • 1/4 cup of coconut cooking oil
  • 2 tbsp. of pure maple syrup
  • 20 unsalted almonds

{Ingredients For Chocolate Dip Layer}

  • 1/2 cup of dairy free chocolate chips
  • 1 tsp. of coconut cooking oil

{Ingredients For Chocolate Drizzle}

  • 1/4 cup of dairy free chocolate chips
  • 1/2 tsp. of coconut cooking oil

{Directions}

  • Line a 9×5 in. loaf pan with parchment paper or aluminum foil.
  • Add all of the coconut bar ingredients {except for the almonds} to a food processor. Blend until you get a wet and sticky mixture, but make sure you still have coconut pieces.
  • Pour the coconut mixture into your prepared loaf pan. Use a rubber spatula to flatten everything down until you have an even layer. Freeze for 2 hours.
  • Remove the pan from the freezer and cut bars into 9 or 18 pieces.
  • Lay your bars on an aluminum foil lined cookie sheet. Place them back in the freezer.
  • Make your chocolate dip by placing your chocolate and coconut cooking oil into a small bowl and cooking in 30 second increments in the microwave.
  • Dip one coconut bar at a time into the chocolate mix and keep the rest in the freezer. {I just stood in front of my freezer with my chocolate while doing it. That way I wasn’t having to go back and forth.}
  • Put bars back into freezer for 30 minutes.
  • Make chocolate drizzle and remove bars from freezer and push an almond {or 2 depending on the size of your bars} into the coconut. Drizzle your chocolate sauce on top.
  • Put bars in freezer for an additional 30 minutes.
  • Store in freezer in an airtight container. Eat bars immediately after removing them from the freezer because they melt quickly.

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