"Mounds" Candy Bars

We tried these out this last week and enjoyed them! They're gluten free, dairy free, and in a way sugar free as well! If you are on a diet or want to have healthier eating habits, yet still enjoy a dessert or two this would be one to put on the list.

Coconut mixture:

1 1/3 c. unsweetened coconut flakes

1/2 c. coconut oil (melt)

1/4 c. honey (heated) or agave

1 tsp. almond extract

36 almonds, left whole

In a 12 compartment muffin pan (preferably metal) and put 3 almonds in each compartment.

Melt the coconut oil and honey (or agave) over low heat until just melted. Whisk to combine. Add almond extract and coconut flakes.

Divide coconut mixture evenly over almonds in muffin tins. Place muffin pan in freezer on a flat surface and freeze until hard. (about 30 min.)

Chocolate mixture:

3/4 cocoa powder (not dutch cocoa)

scant 1/4 c. honey (heated) or agave

1 c. coconut oil (melt)

1 Tbl. vanilla extract

Combine ingredients in a small sauce pan, placing sauce pan over larger sauce pan with 1/2 c. water in it. Heat until everything is melted. Remove from heat and whisk briskly.

Remove frozen coconut mixture from freezer and divide chocolate mixture over it. (about 2 Tbl. per muffin tin)

Put back in freezer until hard (about 30 min.). When hard take a butter knife and slide down on one side of a muffin tin. Any leftovers can be put in back in freezer.