Chocolate Almond Joy to the World Recipe
Unsweetened Baking Chocolate
SPLENDA® No Calorie Sweetener
heavy whipping cream
Unsweetened Cocoa Powder
unsweetened flaked coconut
whole toasted almonds
Finely chop the unsweetened baking chocolate and place in a medium bowl with the Splenda.
Heat cream in a small saucepan on low. Whisk in the cocoa powder when it begins to bubble. Pour over the chopped chocolate and Splenda.
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.
Cover and refrigerate overnight to solidify.
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.
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.
Refrigerate for about 1 to 2 more hours to chill thoroughly.