Discover HEALTHY ALMOND JOYS crunchy guiltfree bites that curb cravings and ignite curiosity A delightful easy snack for busy days Try it now

Scale

1 1/2 cups unsweetened shredded coconut

1/2 cup almond flour

2 tablespoons coconut oil, melted

3 tablespoons maple syrup or honey

1/2 teaspoon vanilla extract

Pinch of sea salt

12–14 whole almonds

1 cup dark chocolate chips or chopped dark chocolate (70–85% cacao)

Pinch of sea salt for finishing (optional)

Parchment paper or silicone mat

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In a medium bowl, stir together the shredded coconut, almond flour, sea salt, vanilla, maple syrup, and melted coconut oil until a sticky, cohesive dough forms. If it looks too wet, sprinkle in a little extra almond flour or shredded coconut until it holds together.
Scoop about 2 tablespoons of the mixture, flatten it into a small disk, and place one almond in the center. Enclose the almond with more coconut mixture, shaping it into a neat ball or small patty. Repeat with the remaining mixture and almonds.
Place the formed bites on a parchment-lined tray and refrigerate or freeze for 20–30 minutes to firm up. This makes dipping easier and prevents soggy shells.
While the centers chill, melt the chocolate: microwave in 20–30 second bursts, stirring between each, until smooth. Stir in a tiny splash of coconut oil if you want a super glossy finish.
Dip each center into the melted chocolate, turning to coat fully. Return to the parchment-lined tray. If desired, sprinkle a pinch of sea salt on top while the chocolate is still soft.
Chill in the fridge for 20–30 minutes until the coating is set and glossy. Serve at room temperature or straight from the fridge for a firmer bite.