Friday, August 9, 2013

Almond Joy with Orange Zest

Almond Joy with Orange Zest
Here I go again with the coconut, I went from never using it in my foods to using it quite often, here’s hoping you love it as much as I do.
I used the coconut in this version of the almond joy chocolate bar, but since I don’t
eat commercially made candy bars it doesn’t mean I can’t still enjoy a taste every now and then except this time I’m making it my way – a healthier variety.
So fun to make your own confection at home and it’s really not complicated, it just takes a little time but worth the outcome, especially if you like creating in the kitchen. What I love is being able to control the quality of ingredients I use, not too much sugar and unrefined, and fair trade organic chocolate, which I found quite reasonable at Trader Joe’s.

This would be a great gift, or taken to a party or just for enjoying at home, I’m sure the kiddos will love them.

¼ cup +1 tbsp  unrefined coconut oil
7 oz chocolate 72%
¼  cup almond meal
¼  cup coconut sugar – in blender to make powdery
1 tsp pure vanilla extract
¼ tsp pure almond extract
¼ tsp sea salt
zest of ½ orange

Prepare the 22 mini cups on a parchment lined baking sheet.

Toast 24 raw unsalted almonds for 4-5 minutes at 350 degress.

Coconut Filling
1 ½ shredded unsweetened coconut.
¼ tsp pure almond extract
1 tbsp  + 1 tsp pure maple syrup
orange zest ½ orange
9 Tbsp coconut milk from a can

Coconut Instruction
1. Add the coconut to a food processor and pulse until grainy. Transfer to a bowl.
2. Add the orange zest, almond extract, maple syrup, and coconut milk to the dry coconut. Mix very well, it should hold together when forming a ball.
Set aside until ready to use.

Chocolate Instructions
1. Add sugar to the spice grinder and power on until powdery, transfer to a bowl until ready to use.
2. Chop the chocolate and transfer to a bowl.
3. Melt the oil on low heat in medium saucepan then add the chopped chocolate let it sit and melt stirring occasionally. Keep the flame on very low heat and let it melt. Then add the sugar and whisk, add the almond meal, turn off the heat and add the vanilla extract, almond extract, sea salt  and orange zest.

4. Fill the cups with the melted chocolate about 1/3 – I used a tablespoon of chocolate to fill the cups up 1/3. Place in the freezer to chill 20 minutes this will allow coconut to sit on top without sinking to bottom of cup.
5. Keep the melted chocolate in the saucepan and reheat ONLY IF NECESSARY FOR JUST A FEW SECONDS when it’s time to add the final layer.

6. In the meantime use a teaspoon to measure out the coconut mixture . Roll into a ball then pat it semi flat, place them on a large plate until ready to use. You can also add the almond on top of each coconut patty.

7. Pull the chocolate cups out of the freezer and place each coconut patty on top of the chocolate. Make sure there is enough clear space between the coconut and the paper cup, the chocolate poured on top needs to surround and cover the entire coconut in order to seal it all in. once you have filled all 22 cups with the remainder chocolate sauce, place back in the freezer for 30 minutes until chocolate is firm.
8. Transfer to container and store in the fridge.


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