Almond Joy Hearts

If you have approximately 45 minutes to spend in the kitchen, Almond Joy Hearts might be a spectacular gluten free, dairy free, and fodmap friendly recipe to try. This recipe makes 24 servings with 179 calories, 2g of protein, and 12g of fat each. For 24 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Serious Eats has 111 fans. Head to the store and pick up almonds, coconut, semisweet chocolate morsels, and a few other things to make it today. Several people really liked this hor d'oeuvre. With a spoonacular score of 22%, this dish is rather bad. Almond Joy Almond Butter, Almond Joy, and Almond Joy are very similar to this recipe.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat oven to 300°F. Wash heart-shaped silicone mold with warm water. Place on a baking sheet and bake empty for 5 minutes to dry. Remove from oven and set aside. 2 In a large bowl combine the coconut, almonds, and coconut cream. Mix well. Place 8 to 10 chocolate morsels in each of the heart shaped cavities on the silicone baking sheet. 3 Place 1/2 teaspoonful of the coconut-almond mixture into center of each cavities, on top of chocolate morsels. Place additional 8 to 10 chocolate morsels on top of the coconut-almond mixture, arranging them so that the centers are mostly covered. 4 Transfer cookie sheet with mold to oven and bake for until chocolate starts to melt and is easy to spread, 10 to 12 minutes. 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. 5 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.

 

Step by step:

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

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

3. Remove from oven and set aside.

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

5. Mix well.

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

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

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

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

10. 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.

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

12. 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.

Nutrition Information:

covered percent of daily need