Low Carb & Sugar Free Almond Joy Candy Bars (Easy & BETTER Than Store Bought!!!)

So simple to make and so Incredibly Delicious!

Ingredients:
24 whole almonds
2 tablespoons coconut oil
3 tablespoons canned coconut cream (shake or stir well before measuring)
1/2 teaspoon coconut extract**
1 cup unsweetened shredded (not flaked) coconut
1/4 - 1/3 cup Lakanto Classic Monkfruit sweetener (or granulated sweetener of choice)***
waxed paper
Chocolate Coating:
4 ounces (approximately 2/3 cup) sugar free dark chocolate chips
2 teaspoons coconut oil

**The texture of shredded coconut
is finer than that of flaked coconut.
(Make certain to purchase the right
type of unsweetened coconut.)**

Method:
Preheat oven to 300*. Place the almonds in a pie pan, or on a baking sheet. Bake for 3 minutes. Remove from the oven, stir and bake for another 3 minutes. (Do not overcook: they should be toasted, not burned.) Set aside to cool.
Heat the coconut oil for 20 seconds (or until melted) in a small or medium microwaveable bowl. Add the coconut cream, extract, coconut and sweetener. Stir, with a fork, to mix well. Line a baking sheet, or pan, with waxed paper. Form the coconut mixture into 12 miniature logs and place on the lined pan. Very lightly press 2 toasted almonds on top of each coconut log. Place in the freezer for 10 minutes or longer.

Place the chocolate chips and coconut oil in a microwave safe bowl. Heat for 15 seconds. Remove and stir. Repeat until melted and smooth. Use 2 forks to dip, turn and coat each chilled coconut bar. Lift with a fork and allow the excess chocolate to drip off of the candy bar. Return to the waxed paper lined pan. Place in the refrigerator to allow the chocolate to harden. 

I sprinkled a tiny bit of freshly ground pink Himalayan salt on top of these,
before they hardened in the refrigerator, for my husband. He liked them
 "salted", but I prefer them without the extra salt.

Once the chocolate is set, share and enjoy. Makes 12 candy bars. Store in an airtight container in the refrigerator.

**Vanilla extract may be substituted for the coconut extract.

***The amount of sweetener, 1/4 - 1/3 cup is determined by your personal preference and taste.***

Notes: These Low Carb "almond joy" candy bars taste better than the store bought ones! (I recommend making a double batch, because sugar eaters love these, too.)

Nutritional info per candy bar:
approximately 96 calories ~ 9 grams fat ~ 2 grams net carbs 
~ 2 grams protein