Salted Almond Dark Chocolate Coconut Bites
These Salted Almond Dark Chocolate Coconut Bites are addicting and so easy to make! They’re also gluten-free, dairy-free and refined sugar-free!
Hey guys! Happy Friday! Do you have anything fun on the agenda this weekend?
We’re heading out to Tahoe tomorrow morning and I get to meet this pretty lady for the first time so it’s safe to say that I’m just a wee bit excited. We’ve been internet friends for a few years now so it will awesome to finally meet her in person!
Other than that, we’ll be doing lots of hiking, eating, paddleboarding, and trying our best to enjoy what’s left of summer. I’ll be sure to share some scenes from our trip on Instagram and Snapchat (username: makingthyme) if you want to follow along but in the meantime, let’s talk about one of the best flavor combos EVER.
Salted almonds, dark chocolate and coconut! Mmm…
I stopped eating store bought candy years ago, when I figured out that the ingredients were what I like to call DIRTY.
Thankfully Justin’s dark chocolate peanut butter cups came into my life and I never turned back. They put Resses to shame! #addicted
Others aren’t quite as easy to find a substitution for. Sooooo when Blue Diamond sent me some of their new Salted Caramel Almonds to create a recipe with, I knew exactly what I wanted to make!
Salted caramel dark chocolate coconut bites! I decided to use a mixture of dates and raw honey to sweeten them because I think together they offer an extra hint of caramel flavor which complements the salted caramel almonds perfectly.
To make them all you have to do is place the shredded coconut, dates, honey, coconut oil and almonds into a food processor and blend until everything is finely chopped and somewhat sticky. The mixture should be able to hold together when you press it between your fingers.
From there you use your hands (or a tablespoon) to scoop out the mixture one bite at a time onto a baking sheet and then you pop them in the freezer for about 20 minutes to set.
Once they’re firm enough, you stick a toothpick into each one (or you can pick it up with a fork) and dip it into melted chocolate.
After that you top them off with a touch of shredded coconut and an almond, pop them back in the freezer until the chocolate sets, and then they are ready to be stuffed in yo’ face!
They’re not only easy to make but they’re kind of fun too! And the extra hint of salted caramel flavor makes them taste like Almond Joys on steroids.
I’m telling ya, it’s good stuff.
Next on my list is refined sugar-free dark chocolate peanut butter cups and healthy Snickers. Wish me luck!
2 cups unsweetened shredded coconut
5 tablespoons melted unrefined coconut oil
2 tablespoons raw honey*
3 pitted Mejdool dates
1 teaspoon vanilla extract
1/2 cup Blue Diamond Salted Caramel Almonds
6 ounces dark chocolate
- Combine the coconut, coconut oil, honey and dates in a food processor and blend for 30 seconds. At this point you should be able to press the mixture with your fingers and have it somewhat hold together. If not, continue to blend it until it reaches that consistency.
- Next add the almonds to the processor. If you want a fine texture inside, process until they turn into a fine crumb. If you want bigger pieces of almonds inside, pulse for a few seconds until finely chopped.
- Using a tablespoon or your fingers, scoop out the mixture one tablespoon at a time and transfer it to a baking sheet lined with parchment paper. Place the baking sheet in the freezer for at least 30 minutes, or until they are firm.
- Meanwhile, melt the chocolate by placing a small glass bowl over a pot with boiling water. Break the chocolate into pieces and place into the bowl then bring the water to a low boil. Continue to stir for about 5 minutes, as the chocolate melts.
- Once the coconut bites are firm from the freezer, stick a toothpick into each and dip them into the chocolate. Use a spoon to make sure each one is evenly coated then place them back onto the baking sheet. Top with shredded coconut and an almond (optional) then transfer the sheet back to the freezer for at least 15 minutes, or store in the refrigerator for several hours.
- Once the chocolate has set they are ready to eat! Store in an airtight container in the refrigerator for up to one week.
*substitute agave nectar or maple syrup for vegans
Thank you to Blue Diamond Almonds for sponsoring this post and allowing me to bring you quality content!
In addition to the Salted Caramel flavor, they offer these Oven Roasted Blueberry Almonds which have a delicious fruity flavor that I know kids would go crazy for! We went through the entire bag in just 3 days!