400 g Condensed milkcold
400 g Coconut flakes
1 tbsp Vanilla paste
300 g Dark chocolate
2-3 tbsp Coconut oil
I love coconut and chocolate and by adding an almond on top, you get an almond coconut chocolate candybar.
Homemade ones are always a good choice and more delicious, but don’t forget to use vanilla bean paste it makes all the difference, the same goes for the chocolate, use a good quality chocolate.
If you want to give these a festive and glamorous look, decorate with small pieces of edible gold leaves when the chocolate just starts to set. Or if you want to keep it simple, just sprinkle some desiccated coconut on top.
Put the cold sweetened condensed milk, desiccated coconut and vanilla paste into a bowl and mix well. Chill for 30 minutes.
Using a small ice cream scoop make small balls of the mixture and place them on a lined tray. Flatten slightly and place one whole almond on top of each, pressing it into the coconut mixture with your finger. Chill again for 60 minutes.
Melt the chocolate and coconut oil in the microwave or using a water bath, and dip each of the almond joy bounties into the melted chocolate with a fork. Leave to set. These keep well in the fridge for 2 weeks.