I’ve been meaning to create a healthier version of my Inside-Out Almond Joy Clusters and what better time to do it than for Halloween, our nation’s celebration of candy. I realize that’s not the party line but I’m calling a spade, a spade. It’s all about the candy. We buy bags of treats for the trick or treaters. We tell ourselves it’s a children’s holiday. But deep down anyone can admit, we are thinking about the leftovers. Simultaneously filled with a mixture of dread and anticipation, we buy candy we like and we always buy enough so there are leftovers.
Well, let me help you by making this time of year a little easier. I mean don’t fall off the wagon yet, there’s still Thanksgiving and Christmas. So whip up a batch of my Paleo-friendly Inside-Out Almond Joy Clusters. It’s such an easy recipe. In just 15 minutes, you can have a childhood favorite. And bonus, you get a candy bursting with almonds. One where you really experience the joy of almonds. After all, they are called Almond Joy. That implies a candy loaded with almonds, not one that has only a lone almond.
Now if I could only stop eating them.
Yields 30 Clusters
Adapted from Inside-Out Almond Joy Clusters
15 minPrep Time
15 minTotal Time
3 cups whole salted or unsalted roasted or raw almonds
12 ounces paleo-friendly chocolate, coarsely chopped
1 cup coconut butter
2 1/2 cups shredded unsweetened coconut
2 teaspoons raw unfiltered honey
- Position the rack in the middle of the oven and preheat the oven to 350F degrees.
- Place the almonds on a cookie sheet and bake for 5 to 10 minutes, until crisp. Set aside to cool.
- Line two cookie sheets with parchment or wax paper. Set aside.
- Melt the chocolate in either a medium bowl set over simmering water or in the microwave. Tip: Click to learn how to melt chocolate. Also, you can temper the chocolate by melting 2/3 of the chocolate and stirring in the remaining 1/3.
- Add the almonds to the melted chocolate and stir until they are all coated. Set aside.
- Melt the coconut butter in either a medium bowl set over simmering water or in the microwave.
- Add the shredded coconut and coconut nectar to the melted coconut butter and stir until coated. Set aside.
- Spoon a tablespoon of chocolate-coated almonds onto one of the lined baking sheets, 15 per sheet.
- Spoon a tablespoon of coconut onto the top of each almond cluster.
- Allow the clusters to set either on the counter or in the refrigerator.
- Store untempered clusters in an airtight container in the refrigerator for up to 4 weeks. Store tempered clusters in an airtight container on the counter for up to 4 weeks.