Sweet Treats

I just spent the most wonderful -- nay, glorious! -- week with my daughter, son-in-law, and three little grandchildren in Charlotte, NC. Days were spent playing, laughing, and taking naps. They were also spent cooking and baking with the little ones -- natch!

For instance, the kids and I made some extra special heart-shaped Cranberry-Tangerine Scones for their mom.

Getting ready to go in the oven

A perfect golden brown

Believe me, they didn't last long!

But my daughter had something else in mind. You see, she's trying very hard to go organic and healthy. Which is all well and good, except...I have a serious chocolate sweet tooth. And she knows it.

So for Valentine's Day, my daughter did something only a truly loving daughter would do: She made me homemade organic candy bars. But not just any candy bars. Almond Joy candy bars (because both she and I love, love, love coconut).

Photo Credit: Turtlewoman

The recipe came from a really great website called Deliciously Organic. It's super easy. Super quick (5 ingredients, 5 steps). And, surprisingly, super delicious.

The first thing you do is put unsweetened coconut and maple syrup in a food processor and mix. Then you form the mixture into ovals and place an almond on each mound.

Photo Credit: Joy the Baker

Pour on some melted chocolate, refrigerate, and voila! You've just made your very own delectable (and organically healthy!) coconut almond candy bars. Who woulda thought?!

My daughter, Julia, making my special treats

When I took that first bite, my heart and soul danced for joy (pun intended)! Thank you for making such a sweet treat, Julia. I love you, too.

To try this recipe yourself (which you must, trust me!), here it is:

HOMEMADE ALMOND JOY CANDY BARS
Adapted from Deliciously Organic
Makes 12 bars

2 cups unsweetened coconut
1/3 cup maple syrup
12 whole almonds
6 ounces dark chocolate, melted
1 tablespoon virgin coconut oil

Directions:

1. Place coconut and maple syrup in the bowl of a food processor. Process for 2 minutes, until coconut is very moist and clumps together when squeezed between your fingers. 
2. Place a cooling rack on top of a large baking sheet. Using your hands, take about 1 1/2 tablespoons of the coconut mixture and form it into an oval. Place on the cooling rack. Repeat with remaining coconut. 
3. Place an almond on top of each coconut mound. 
4. Whisk together the chocolate and coconut oil until smooth. Using a large spoon, spoon about a tablespoon of chocolate over each coconut/almond mound. 
5. Refrigerate for 10 minutes or until firm. Serve. (They will keep in the refrigerator for about 4 days.)