It looked nothing like this. Mine were better and not gooey in the center.
Holiday work parties. Make something that everyone will enjoy but ensure that nothing is left over. So much pressure! Hmmm, what to do?
I got invited to my old office’s holiday party. I was extremely flattered, especially since I don’t work there anymore. I miss those crazy cusses! I knew there was gonna be around fifty people so I wanted to make something that was a little different, something that didn’t need any refrigeration and could be transported easily to the site since I use mass transit. Then I got invited to my current office’s party. This one was for the whole building, four floors! I knew there was gonna be a TON of food, so I didn’t need to make a lot. Didn’t matter about refrigeration since I could store it as soon as I arrived but it had to be easily transported. Dilemma, people! What to make?
For the old office, I decided to make my Jolly Lollies. Instead of three pieces of Jolly Ranchers, I only used two. We also used a package of the tropical-flavored Jolly Ranchers. The Boy and I had a great time picking out colors/flavor combinations. We created some really cool modern-looking color blocking stripes. I got many compliments and only had about five left over.
For the new office, I remember reading about some vegan almond joys that made me drool at the sight of them. I signed up as bringing “Homemade Almond Joys (no pun intended-since that’s my name). After hunting down the recipe–I forgot to bookmark it, I found it at the Free People blog. I had all the ingredients but of course I changed a few things. I used sweetened coconut, so I couldn’t be sure the sweetening agent was vegan like the maple syrup and I used whatever chocolate I had around the house, which was a 1/2 of a bag Ghirardelli semi-sweet chocolate chips and another 1/2 bag of Ghirardelli milk chocolate chips.
I received many compliments on this one! I only had a few left but I ended up not taking a single one home and three people asked for the recipe and one asked if I could make them again for a special occasion. I asked, “Like when?” He said, “Oh, like it being a Wednesday.” Ha!
Below, is my version of the recipe and a link to the original. Enjoy (again, no pun intended)!
Almond Coconut Chocolate Bites from the Free People Blog – (with my mods)
makes 12 treats (using tiny mini muffin liners, I made about 40)
1 1/4 cups unsweetened coconut, finely shredded (I used about two cups of sweetened coconut)
1/4 cup melted coconut oil
2 tablespoons maple syrup (or about a tablespoon if you’re using sweetened coconut)
1 teaspoon vanilla extract
Dark or Milk Chocolate Coating*:
10 ounces of good semi-sweet or milk chocolate chips
Plus: approximately 1/3 cup toasted almond slices (I used whole almonds)
Lightly grease a nonstick mini-muffin tin with a little coconut oil and set aside. In a medium-sized mixing bowl, combine all of the coconut filling ingredients and mix together until very well combined. Evenly divide up the filling between the 12 mini-muffin cups, pressing it in very tightly, making sure it is somewhat even. (I used a 1/4 teaspoon to scoop out little portions that fit into my liners. I placed them on a pan and stuck almonds on top.) Don’t worry they won’t stick. Place the muffin pan in the freezer make sure it is sitting flat, and freeze until filling is solid, about 30-45 minutes. (I left it in overnight. I’m lazy)
Take the muffin tin with the frozen coconut mixture out of the freezer, carefully remove each coconut treat out of the pan, running a thin knife around the edge to loosen and pop them out. Place them on a parchment or wax paper lined baking sheet, if you want to place the pan back in the fridge to keep them cool while you melt the chocolate, you can do that.
Once you are ready to coat the treats with the chocolate you can carefully melt the chocolate using a double boiler setup on the stove top or you can carefully melt it in small increments in the microwave, stirring often. Turn off the heat on the stove and keep the bowl of chocolate over the pan, remove the coconut treats from the fridge. Place one coconut treat on a fork and slowly lower it into the chocolate, spoon additional chocolate over it to fully coat it. Lift the fork out and gently shake to release any of the excess chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. Sprinkle a few toasted almond slices on top into the chocolate. Repeat until all of the treats are coated in chocolate and have almonds on top. If the chocolate gets too thick, you just turn on the flame and heat slightly to melt it again. Put the tray back in the fridge and let them harden for about 45 minutes.
(I used mini muffin liners and drizzled a little chocolate in the bottom of liners. Then I placed coconut filling on top of chocolate and then drizzled chocolate on top of filling. They had a little chocolate sandwich look about them. I placed them back in the freezer overnight.)
After these set, store them in the freezer/fridge until you’re ready to serve. The chocolate will remain solid at room temperature but the coconut filling might not.