Almond Joy! Well, here's another great combination -- Coconut Fudge. I chose this recipe in particular because it uses three different types of coconut--coconut milk, coconut oil, and coconut flakes! Today is all about COCONUT! And, you don't need a candy thermometer for the recipe! How easy is that? I've adapted the recipe only slightly from a Whole Foods recipe.
1 (13.5-ounce) can coconut milk
1/2 cup sugar
1/4 cup coconut oil
24 ounces dark chocolate, chopped
2/3 cup toasted coconut flakes
Line 8x8-inch baking dish with aluminum foil or parchment paper. Set aside.
Put coconut milk, sugar and oil in a medium saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat and stir in chopped chocolate until chocolate is melted and mixture is evenly blended.
Transfer chocolate mixture to bowl of electric mixer and mix on medium-high speed for 3 minutes. Pour into prepared baking dish and sprinkle with toasted coconut.
Refrigerate until firm, at least 8 hours or overnight.
Cut into 36 squares.
Keep refrigerated until ready to serve.