2ounces85% dark chocolateor stevia sweetened chocolate chips
Dark Chocolate Coating
Add the chocolate and coconut oil to a small bowl, and microwave in 20-30 second intervals, stirring in between, so melt the mixture.
Use a silicone mini muffin pan for the best results with these almond joys. Add 1 teaspoon of the chocolate mixture to the bottom of each section, and then put the pan in the freezer to set the chocolate while making the coconut mixture. There should be about 1/4 of the chocolate mixture left over to drizzle over the tops.
To a food processor bowl, add the coconut, almond flour, coconut milk, coconut oil, monk fruit sweetener, and agar agar. Process for 1-2 minutes, until the it is a sticky mixture but still has a lot of texture from the coconut.
Use a half tablespoon to scoop out some coconut, pack it tight, and invert it onto the chocolate in the base of each muffin hole. Repeat until all 12 cookies are formed.
Drizzle the coconut with the remaining chocolate, and top each candy with 2 almonds. Refrigerator or freeze to set.
For best results, store in the refrigerator for up to 2 weeks, or the freezer wrapped tightly for up to 3 months.
*Agar agar is an optional ingredient, but helps hold these together and gives them a chewier texture. Just a little goes a long way! If you buy a bottle, it will last a long time.