• Make the coconut base: Combine all of the coconut base ingredients (coconut, coconut oil, vanilla, sea salt, and maple syrup) to your food processor, processing 40 seconds or so until it creates a stickier/tacky texture. Don't over-processes or the coconut will release extra oil.
• Divide the coconut mixture amongst your mini muffin pan, pressing and packing the mixture down as firmly as you can into each crevice.
• In a mixing bowl, add your chocolate chips or chopped chocolate bars and coconut oil. Heat in the microwave in 30 second increments, stirring well between each, until completely melted and smooth. You can also use the double-boiler method to melt the chocolate if you want to skip the microwave.
• Add some chocolate to the top of each bite, covering the coconut layer entirely. I use the back of my spoon to help smooth it out. Add an almond to the center of each one.
• Freeze! Place the tray in the freezer for 3-4 hours, before removing them from the pan and storing in an air-tight container in the fridge or freezer. I prefer to store them in the freezer and let them sit out for 5-10 minutes prior to eating.

classic almond joys

• Follow the same instructions as above to create the coconut layer. Instead of pressing them into a pan, simply form balls of the coconut mixture into a rectangle. You can press two almonds into the top before coating in chocolate or you can add them on top of the melted chocolate in the next step.
• Freeze for 30 minutes to an hour until firm.
• Melt the chocolate until smooth. Dip each bar and place on a parchment-lined plate or baking sheet. You can add the almonds on top if you didn't place them in the coconut.
• Place the pan back in the freezer for two hours or so before moving to an air-tight container. Store in the fridge or freezer.