My grandma, Mary Ella Tway Dorman Pinto, in addition to having the longest, coolest name I’ve ever heard, shared my love for sweets. She kept boxes of assorted See’s candy truffles in her freezer and would pull them out for an after dinner treat. She would turn the candy over and poke the bottom to get a glimpse of the filling, then would put half of them back in the box! Oh, the things adorable little ladies over eighty can get away with . . . I now keep a container of these coconut candies in my freezer, a habit that Mary Ella Tway Dorman Pinto is surely smiling down on me for.
The freezer is important in getting these candies to stick together. It’s all held together by chilled coconut oil, which becomes solid when cold. That’s why it’s a good idea to keep these sweet morsels in the freezer. Also things are hidden when in the freezer, so you won’t have to share as many…
- 2 cups unsweetened shredded coconut
- 1⁄4 cup raw honey
- 1 Tablespoon coconut flour
- 1⁄4 cup blanched almond flour
- 1⁄4 cup, plus 1 Tablespoon coconut oil, divided
- 1⁄4 teaspoon sea salt
- 16 raw almonds
- 1⁄2 cup dark chocolate
- Combine the shredded coconut, honey, coconut flour, almond flour, 1⁄4 cup coconut oil, and sea salt in a bowl. Mix well. Place in the freezer for 5 minutes.
- Line an 8 × 8 pan with parchment paper. Press the coconut mixture into the prepared pan. Place the pan in the freezer for 5 minutes.
- Place 1 Tablespoon coconut oil and 1⁄2 cup dark chocolate in a small pot. Place the pot in a medium skillet, with an inch of water, over medium heat. Mix until smooth.
- Place the almonds in even rows over the coconut mixture. Pour a spoonful of melted chocolate over each almond. Place the pan in the freezer for 5 minutes. Cut the candy into 4 pieces. Use the edges of the parchment paper to pull the pieces out of the pan and onto a cutting board. Cut each piece into 4, so you end up with 16 pieces. Store in the freezer. Enjoy!