Almond Joy Hearts

Name: Almond Joy Hearts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 118 milliliters sliced almonds (I used Diamond); 237 milliliters shredded coconut (I used Bakers); 118 milliliters Cream of Coconut (I used Goya); 510 grams semisweet chocolate morsels (I used Ghiradelli 60% cacao)

Almond Joy Hearts is a gluten free, dairy free, and fodmap friendly hor d'oeuvre. One portion of this dish contains roughly 2g of protein, 12g of fat, and a total of 179 calories. This recipe serves 24. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of almonds, semisweet chocolate morsels, cream of coconut, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 300°F. Wash heart-shaped silicone mold with warm water.

Ingredients you will need

Water

Equipment you will use

Oven

Place on a baking sheet and bake empty for 5 minutes to dry.

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Baking Sheet

Oven

Remove from oven and set aside.

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Oven

In a large bowl combine the coconut, almonds, and coconut cream.

Ingredients you will need

Coconut Cream

Almonds

Coconut

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Bowl

Mix well.

Place 8 to 10 chocolate morsels in each of the heart shaped cavities on the silicone baking sheet.

Ingredients you will need

Chocolate Chips

Equipment you will use

Baking Sheet

Place 1/2 teaspoonful of the coconut-almond mixture into center of each cavities, on top of chocolate morsels.

Ingredients you will need

Chocolate Chips

Coconut

Almonds

Place additional 8 to 10 chocolate morsels on top of the coconut-almond mixture, arranging them so that the centers are mostly covered.

Ingredients you will need

Chocolate Chips

Coconut

Almonds

Transfer cookie sheet with mold to oven and bake for until chocolate starts to melt and is easy to spread, 10 to 12 minutes.

Ingredients you will need

Chocolate

Spread

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Baking Sheet

Oven

Remove from oven. Use a teaspoon and with a darting motion run the tip of the spoon around the edges of each cavity to ensure that the melted chocolate completely coats the bottom of the cavity. Use the back of the teaspoon to smooth out the “bottoms” of the chocolates that are face up. Finally, gently shake the silicone mold up and down a little to force out any air bubbles.

Ingredients you will need

Chocolate

Shake

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Oven

Place the silicone mat in the refrigerator for 1 hour to set.

Remove from refrigerator and gently invert the cavities to release the chocolates. Use a butter knife to smooth out the flakes and make the bottoms of the chocolates as flat as possible.

Ingredients you will need

Butter