Homemade Almond Joys in 1 Hour 20 Mins

Instructions:

1. Combine the base. In a large bowl, mix 200g unsweetened shredded coconut, 200ml sweetened condensed milk, 0.25 tsp sea salt, and 1 tsp vanilla extract until a thick, sticky dough forms. Note: It should feel like wet sand that holds its shape when squeezed.
2. Hydrate the coconut. Let the mixture sit for 10 minutes until the coconut fibers soften slightly.
3. Shape the bars. Using a tablespoon or small scoop, portion the mixture into 20 small rectangles about 5cm long.
4. Add the crunch. Press one whole almond firmly into the center of each coconut rectangle until it is halfway submerged.
5. Initial Chill. Place the shaped bars on a parchment lined tray and freeze for 30 minutes until they feel rock hard to the touch.
6. Melt the coating. Combine 340g dark chocolate chips and 1 tbsp coconut oil in a microwave safe bowl; heat in 30 second bursts, stirring between each, until the mixture is glossy and smooth.
7. The Dip. Use a fork to submerge one frozen bar into the chocolate, lift it out, and tap the fork against the side of the bowl until the excess chocolate stops dripping.
8. The Set. Return the dipped bar to the parchment paper and immediately sprinkle a tiny pinch of extra salt on top if desired.
9. Final Cold Cure. Refrigerate the finished bars for at least 30 minutes until the chocolate is matte and firm.
10. Serve. Remove from the fridge 5 minutes before eating for the best texture.