Tonight, I wanted to make an Almond Joy, but without all the carbs/sugar.

I have been doing a lot of different fat bombs. I develop them on my own. There may be recipes out there that precede me. On the other group called, "Keto" I outlined a "Putting Chocolate Back Together". Basically, instead of using refined neutral tasting coconut oil, you use what chocolate comes from Cocoa Butter. Cocoa butter is every bit as fat as coconut oil. But it tastes chocolatier.

So today I will carry this theme forward. Lets put coconut back together. I used some shredded coconut (organic & unsweetened):


I bought it from Walmart. Then I mixed in Coconut Spread: (either will work, but I liked the one on the right better):



You don't want the "refined" variety, you want the coconutty flavor.

So I warmed up the coconut spread/oil in the microwave, then added the shredded coconut and mixed it thoroughly. I had to heat it up a little more, then I put it on a plastic platter and mashed it down with the backside on my metal measuring cup (a spatula would work). I formed it in a rectangle. Put it in the fridge, and in a few minutes it was hard.




Then I took a pizza cutter and made into little squares, placed a small piece in my fat bomb silicone mold. (I'm not perfect and I didn't make enough to fill all the spaces). Not wanting to go back and make more, I'll just have straight fat bombs with no coconut:



Then I put (2) almonds on top of each coconut. I put (3) in the non-coconut cells:



To make the re-united chocolate. I put Cocoa Butter, butter & Cool Whip in a cup, microwaved it until it melted. But not too hot. I then added the unsweetened cocoa powder. I use Ghiradelli, one time I tried Hershey's but it tastes like burnt coffee to me. But it's harder to find, try Whole Foods. Mix well or immersion blend it.

Then I had to sweeten it. I bought some liquid sucralose (Splenda) at Walmart tonight. I would stir it, mix it, taste it. It took a while to get it sweet. So you can use whatever sweetener you like, but I have noticed in the past that granulated products wouldn't dissolve in the oils. They would end up in the bottom of the cup, so the last couple fat bombs would be much sweeter than the others. And the first ones wouldn't be sweet enough.

Next, I take a teaspoon and drizzle one full spoon on each cell. Then some would end up between the cells, but that was ok, I felt like a kid helping mom make a cake and was scooping cake icing out of an near empty bowl.



Cocoa butter melts at a higher temp, so no need to put in freezer, fridge will do.

After they cool, depart them from the mold and store in lidded container in the fridge.
I think they taste really good.

Here are the ingredients. Since I didn't have enough shredded coconut, I will add one more serving of it in the recipe below. I used a digital scale when weighing the ingredients.

DittoDan's Almond Joy Wanna Be's

60g (12 tbsp.) Unsweetened shredded coconut
84g (6 tbsp.) Coconut Oil Pressed (Unrefined)

3 tbsp. Butter
84g (6 tbsp.) Cocoa Butter (Un-refined)
36g (6 tbsp.) Ghiradelli Unsweetened Cocoa Powder
9g (2 tbsp.) Cool Whip (regular)
48 whole almonds (roasted salted) 1 1/2 servings or 3/8 of a cup.

Follow instructions above.

Macros: See pic. I entered everything in MFP recipe feature and I added the fiber (red):



Now, lets look at the real Almond Joy: Note that you get (2) bars in a package, so the info below needs to be halved to compare to mine. My wanna be's are very similar, but way less carbs/sugar.



Bon appetit,

Dan the Man from Michigan