I longingly eyed chocolately Halloween treats for all of October and then I saw this beautiful post, which sealed the deal. I needed to create my very own vegan Almond Joys (for those of you who are new around here, I'm lactose intolerant and a huge fan of dairy products, hence the vegan treats). I expanded upon this recipe substituting cream of coconut for sweetened condensed milk and dairy-free chocolate chips for, well, normal chocolate chips.
Here's what I used: 7 oz cream of coconut, 1 teaspoon vanilla extract, 1/8 teaspoon salt, 2 1/4 cups powdered sugar, 14 oz shredded unsweetened coconut, a bag of whole almonds, 16 oz dairy-free semi-sweet chocolate chips
Combine all the ingredients except the almonds and chocolate in a bowl and press into a greased up baking sheet. Press almonds into the coconut goo in rows and let it chill in the fridge for at least an hour. Once it's all cold and stuck together, cut up the pieces, melt the chocolate on the stove and, if you're anything like me, get impatient and only fully cover the first dozen or so before resorting to plopping spoonfuls of chocolate on each square. Turns out I can't really handle that much chocolate at a time anyway, so I actually preferred the impressionist version of the Almond Joy even better.
The proof is in my eyes. Look at that sexy accent wall. Try not to look at the running-induced hand scars. Confession: I had Almond Joys and carrots for dinner last night. What is this life I live?