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Chocolate Coconut covered Almonds

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Does this picture look appetizing? Well if not, let me see if I can alter your mind’s eye….Close your eyes, your day was long and it feels good to sit on the couch, allow the cushions to envelop you, offering you support and comfort.  Close your eyes and slide your feet up on the coffee table, you squeak a peak to make sure the kids don’t catch you doing the very thing you are constantly after them about doing that very thing themselves!  Relax, keep your eyes closed, let the weight of your body sink into the couch.  In your lap you have a bowl of decadent Chocolate Coconut covered Almonds.  Your fingers fumble towards the bowl and slowly find a cluster of delight.  As you bring the almond up to your lips you catch the rich, mouth watering aroma of the chocolate.  You inhale slowly and deeply.  The richness, the intensity, the sweetness and earthiness all mingle as one. Your sense of smell heightens as you pick up on lower notes and higher notes.  You might describe the smell being characterized as toasted nuts or roasted coffee.  Already with just the aroma of the chocolate, little endorphins are being released.

Your lips part as you put the almond between your teeth.  TEXTURE is enormously important to the whole experience.  The texture can be so seductive, that  you may be more influenced by texture than by flavor.  The crunch of the almond shows the quality of the well dehydrated almond.   STOP!!!  Resist the urge to chew and eat. Instead, hold the chocolate covered almond against the roof of your mouth and pass your tongue over the bottom of it, noticing first how it feels.  Does the chocolate melt readily and feel smooth and creamy?

FLAVOR is the ultimate criterion for quality in any recipe you make. Because the texture can be so distracting, you might focus on flavor first, before considering texture.  Either way, flavor begins to fill your mouth from the moment the chocolate begins to melt on your tongue.

At first there is so much pleasure in tasting the chocolate covered almond, it may be difficult to focus on the specifics of flavor. As with aroma, your first perception may be simply described as “chocolaty”,  “coco-nutty” or even just “earthy”! As you begin to focus, forget today’s challenges or tomorrows To-Do List.  Relax in the blissful quietness as you sit with your feet kicked up, snacking on this decedent treat…feel the peace, the quietness, ahhhhh, breath deeply….

“MOM!!!! SUZIE PEE’D ON THE FLOOR!  HI HONEY, I AM HOME, WHAT’S FOR DINNER? WHERE ARE MY SHOES MOM?” Sorry, I hope you enjoyed it while it lasted. :)


  • 2 cups raw almonds, soaked and dehydrated
  • 1/2 cup shredded coconut, unsweetened
  • 1 recipe of Hardening Chocolate (see below)


  1. In a medium-sized bowl combine the ingredients listed above and stir until the almonds are well coated.
  2. Spread the almonds out on a cookie sheet and place in the freezer for 5 minutes to harden up the chocolate.
  3. Store in a glass container in your fridge.  It should keep just fine until it is all eaten. :)

Ingredients for the Chocolate:

  1. ½ cup melted cacao butter (use a double boiler to melt)
  2. ¼ cup cacao powder
  3. 1 Tbsp + 1 tsp mesquite powder
  4. 1 tsp agave nectar

Instructions For The Chocolate:

  1. Whisk the powders and agave into the cacao butter until thoroughly combined.
  2. Cover your creation with the chocolate liquid.
  3. Place in the freezer for 5 minutes to form a hard shell.

**If remaining chocolate has begun to solidify too soon (which can happen in colder climates), float the vessel holding the chocolate in a small bowl of boiling water to slowly re-melt it into a liquid.

Recipe by Julie Morris

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4 thoughts on “Chocolate Coconut covered Almonds

  1. Nicole Yorke says:

    Having guests over this weekend and was looking for something different to add to kale chips…..this is it!

    Will let you know how it turns out.

    • amie-sue says:

      Perfect Nicole. Enjoy your guests and have a blessed time with them. :) amie sue

      • Nicole says:

        Amie please help. I drooled at the thought of this but it did not come out nicely….how can I mess up something so simple you ask…..still trying to figure it out.

        Not sure about the batch of nuts, took longer than normal to get crisp in the dehydrator. The chocolate tasted grainy and bland. Any wisdom to offer:-)

        • amie-sue says:

          Oh no Nicole… I am sorry that it turned out that way. Lets see if we can figure it out, so let me ask some questions. They sound strange but it will help me since I can’t be there to see exactly what happened.

          1. I started the recipe out with almonds that had already been soaked and dehydrated (as indicated in the ingredient list). Did you do that or did you use just soaked almonds?

          2. Did you taste test the chocolate mix before adding it to the recipe? If so, did it taste good at that point? It is a pretty dark chocolate flavor, perhaps it wasn’t sweet enough for your taste buds?

          3. Did the chocolate mix seem smooth in texture before adding it?

          4. The shredded coconut that you used…. was there a lot of powdered sized coconut mixed in it? If so, it could be coconut grit that you are noticing?

          Well, lets start with those questions. I look forward in hearing back from you. amie sue

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