Fearless Vegan


Vegan Almond Joys!
8 February, 2011, 3:00 pm
Filed under: Uncategorized

Having finally perfected the vegan Almond Joy candy bar, I would like to share it with you.  My tiny problem is that I have this tendency to not measure, which makes recipes a little difficult to share :/  But I will do my best to guesstimate, and I encourage you as well to put away the measuring cups and go by touch and taste and feel.  You’ll be amazed at where it might get you…

Since I had absolutely no recipe to even start from here, I used my peppermint patty recipe as a jumping point.  You may see a few similarities.  And, if you’ve made the peppermint patty recipe, you know a little bit about the consistency that we’re striving for.  so, here goes!

Almond Bliss Candies
makes approx. 24

1/3 cup brown rice syrup
1/4 cup almond milk
2 cups shredded coconut
1 tsp. vanilla extract
1 tsp. almond extract
3 cups powdered sugar
whole almonds for topping
1 package semisweet chocolate chips

Place the brown rice syrup and almond milk in a saucepan and heat on medium.  Bring to a low boil, stirring constantly, and add the coconut.  Simmer on medium-low for 2-3 minutes.  You want to keep these strong flavors, but cook out some of the excess moisture.  The water from the almond milk will start to evaporate and the brown rice syrup will start to carmelize, thickening this mixture up quite a bit.
Remove from heat.  Mix in the extracts and then powdered sugar bit by bit until the texture is very dense and can stand on its own.
Scoop with a spoon or ice cream scoop in small mounds or logs onto a baking sheet lined with wax paper.
Press almonds on top–one, two, or three almonds per candy, depending on taste–and let sit for at least one hour to cool and harden.
Melt the chocolate in a double-boiler or microwave.  Let sit for at least 20-30 minutes, so that it is still liquidy but not hot.
You can coat the candies two ways (or more, I’m sure).  Both are delicious, but it depends on your taste buds , how much chocolate you like/have, and how well your candies are staying together.
Option 1: dip the entire candy into the chocolate mixture and place back on wax paper.  This is more authentic to the original almond joy.
Option 2: dip the bottoms of the candies into the chocolate mixture and place back on wax paper.  Use remaining chocolate to drizzle on top.  This is what I do, because, although I do love chocolate, the candy is plenty rich enough without all of the chocolate on top too.
Either way, after placing all of your chocolate-dipped candies back on the wax paper, put the pan or tray into the fridge to cool for at least 1 hour so that the chocolate is hardened again.
Once they are done, keep them in an airtight container in the fridge until they’re gone (and let’s face it, that won’t be long).  Eat them up and delight in the fact that you have just made the most delicious almond joy imaginable… and it’s vegan.
Hope you enjoy this new original recipe!

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