I love coconut and chocolate and by adding a almond on top, you get an almond joy chocolate candybar.
Homemade is alway´s better and so more delicious, but don´t forget  to use vanilla bean paste it makes all the difference,  the same goes for the chocolate, use a good quality chocolate that you can afford.
If you want to give these a festive and glamorous look, decorate with small pieces of edible gold leaves when the chocolate just starts to set.

Almond Joy Bounty ( Yields: 40)


Coconut mixture:

  • 1 can (400 g) sweetened condensed milk, cold
  • 4 cups (400 g) desiccated coconut, or coconut flakes
  • 1 tbsp vanilla paste

Chocolate topping:

  • 300 gram chocolate (dark or milk chocolate)
  • 2-3 tbsp coconut oil
  • 40 almonds


  • Put the cold sweetened condensed milk, desiccated coconut and vanilla paste into a bowl and mix well.
  • Chill for 30 minutes.
  • Using a small ice cream scoop make small balls of the mixture and place them on a lined tray.
  • Flatten slightly and place one whole almond on top of each, pressing it into the coconut mixture with your finger.
  • Chill again for 60 minutes.
  • Melt the chocolate and coconut oil in the microwave or using a water bath, and dip each of the almond joy bounties into the melted chocolate with a fork.
  • Leave to set.
  • These keep well in the fridge for 2 weeks.


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