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 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
- 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.
- 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.
- Place an almond on top of each coconut mound.
- Whisk together the chocolate and coconut oil until smooth. Using a large spoon, spoon about a tablespoon of chocolate over each coconut/almond mound.
- Refrigerate for 10 minutes or until firm. Serve. (They will keep in the refrigerator for about 4 days.)