The Dish | Vegan Almond Joys

With Halloween on the horizon, here’s a way to make candy indulgence feel special. The trick lies in the plant-based ingredients and the treat is the end result — guaranteed to satisfy your sweet tooth.

  • 2 cups shredded unsweetened coconut
  • 1 can (320g/11oz) sweetened condensed coconut milk
  • 1 tablespoon Mochiko sweet rice flour
  • ½ tablespoon + ½ teaspoon coconut oil
  • 18 almonds
  • 1 1/4 cups dairy-free dark chocolate chips such as Enjoy Life
  • Wooden skewers for dipping
  • Line a baking sheet with parchment paper and set it aside.
  • In a heavy-duty small or medium pot, combine desiccated coconut, condensed coconut milk, rice flour, and coconut oil over low heat. Stir constantly until well blended, then refrigerate for 15 minutes.
  • Beat the slightly cooled mixture by hand with a fork or firm whisk until well combined.
  • Shape into 18 rounded logs. Pressed an almond into the center of each log and squeeze the sides gently to restore the smooth oval shape. Set on the paper-covered baking sheet in the freezer for an hour.
  • Melt the chocolate chips with 1/2 teaspoon of coconut oil in a double boiler or microwave-safe bowl.
  • Remove coconut logs from refrigerator a few at a time and coat each one with melted chocolate:
    • From the side, pierce each log partway through with the wooden skewer.
    • Roll the log through the melted chocolate, use a spoon to drape any exposed areas with more chocolate, and shake off the excess.
    • Set the log on the paper-covered tray and while using a second skewer as resistance, gently pull out the dipping skewer. Cover any gaps with melted chocolate.
  • Once finished, put logs in the freezer for about 15 minutes to allow chocolate to set.
  • Store in an airtight container in the fridge.

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