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Chocolate Almond Joy to the World
Source: Chef Barrae

Loosely based on the classic candy favorite, these rich chocolate gems with coconut and almond will thrill you just the same.

Prep Time: 24 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 36 servings
Amount Per Serving
Calories 48.3
Total Carbs 4.1 g
Dietary Fiber 0.8 g
Sugars 1.7 g
Total Fat 3.7 g
Saturated Fat 2.7 g
Unsaturated Fat 0.1 g
Potassium 37.4 mg
Protein 0.5 g
Sodium 15.2 mg
Dietary Exchanges
1 Fat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Finely chop the unsweetened bakers chocolate and place in a medium bowl with the Splenda.
  2. Heat cream in a small sauce pan on low. Whisk in the cocoa powder when it begins to bubble. Pour over the chopped chocolate and Splenda.
  3. Stir to melt the chopped chocolate and blend all the ingredients well. Stir in the vanilla extract. Fold in 1 1/2 cups of shredded coconut and the crushed almonds.
  4. Cover and refrigerate overnight to solidify.
  5. The next day roll out 36 balls by the tablespoonful in the palm of your hand. Place them on a wax paper lined sheet pan so they do not stick.
  6. When they are all rolled out begin rolling one side in the remaining coconut and place a whole almond in the center and gently press down to slightly flatten candy. Repeat process for all.
  7. Refrigerate for about 1 to 2 more hours to chill thoroughly.

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