Oh, taste and see that the Lord is good!
Blessed is the man who takes refuge in him!
Before we get all springy with making salads with fresh garden veggies, let’s pause to splurge on a sweet treat I relied on last Christmas. Why do you need this now? Well…..mostly because I shared the base to start this recipe last week – the Sugar-Free, Dairy-Free Sweetened Condensed Milk.
The whole reason for that post last week was because I discovered quite by accident when making this candy that I was actually making the sweetened and condensed milk in the early steps of the process. So, for today, we pick up where we left off and continue making these joyous almond candies. (Printable recipe at end covers ALL the steps, including the sweetened condensed milk portion.)
I shared these with friends at Christmas time, and honestly, they didn’t seem impressed. The problem was that they still consume sugar regularly. You will always taste things differently until you realign your taste buds by eliminating sugar completely for a month or so. After that time, the taste buds pick up on naturally sweet flavors in your food. With a rest from refined foods, all flavors are suddenly more enhanced, not only sweetness.
As a former sugar addict, I never would have chosen a second bite of this candy – until my taste buds had adapted after eliminating refined sugar for a life style of health.
Let’s pick up where we left off when making the Sugar-Free, Dairy-Free Sweetened Condensed Coconut Milk. Remember how we let the mixture simmer until thickened and condensed?
Remove from heat and stir in unsweetened finely shredded coconut (organic recommended). This link is a good choice from Amazon*.
I like to use coconut flakes (also on Amazon*) for more versatility. The flakes are wonderful in home-made granola, and you can shred them easily in a coffee grinder or food processor for these almond joyous treats. (You also have the option of toasting them before adding the flakes to your treats. Sounds even better, right?) FYI, the flakes also make a yummy snack when mixed with nuts.
Shredding the flakes only takes a minute. When you add the shredded coconut to the sweetened condensed coconut milk mixture, the consistency is very liquid-y at first, but keep stirring. It thickens nicely, and then you know it’s time to line mounds (using smallest sized scoop) on parchment paper. Freeze for a few minutes before drizzling chocolate over the top. What a sweet and silky texture are these coconut-textured mounds!
For Almond Joyous, you’ll want to place each mound on top of a roasted almond. Of course, if you prefer almond-less mounds, leave off the almond.
For the drizzle, use the same chocolate melting procedure as with the 3- Minute Sinless Chocolate Almond Candy.
After drizzling the chocolate over the frozen mounds of joy, return to the freezer to set the chocolate.
Turn on your tea water, ’cause you may want a cup of tea very soon! 🙂
You can get Trim Healthy Table cookbook by Trim Healthy Mama (the original recipe source) here. For your convenience, you can print my adapted recipe in its entirety below . . .
Almond Joyous Healthy Recipe Hack
Enjoy this healthy recipe for a delicious and guiltless way to eat joyous almond treats!
- 1 15-oz. can full-fat coconut milk
- 1 Tbsp Just Gelatin (by THM)
- 1 Tbsp Gentle Sweet (by THM) - or to taste
- 1/2 tsp. mineral/sea salt
- 1 tsp. vanilla extract or flavoring
- t Tbsp. butter from pasteured cow source
- 3 cups shredded unsweetened coconut (organic preferred)
- 1/3 cup Trim Healthy Mama chocolate chips
- 1/2 tsp. coconut oil
Pour coconut milk into a 1-quart sauce pan. Sprinkle Just Gelatin* over the top and let rest for several minutes. After the rest period, turn heat to medium and whisk.
Add all remaining ingredients. Whisk to combine as the heat comes up to temperature.
Bring to a simmer and stir occasionally for 15 minutes to "condense" the mixture. Cool slightly.
Add coconut shreds and stir vigorously for 1 minute to thicken. Line baking sheet with parchment paper. Using smallest size scoop, load dollops of coconut mixture - each over a raw or toasted almond, or without, whatever your preference. Freeze 15 minutes or until set.
Meanwhile, heat chocolate chips and coconut oil, stirring constantly until melted - takes about 30 seconds.
Drizzle over cold coconut mounds (with or without almond beneath). Freeze to set chocolate. Store in air-tight container in freezer or refrigerator.
or pin this image for use later reference.
I store my candies in an air-tight container in the freezer because I can’t eat them fast enough from the refrigerator. Without refined sugar, these are so satisfying you don’t have to eat more than a couple to get your “chocolate fix” for the day.
I enjoy verses that talk about the abundance and satiation through God’s provision. 🙂
They conquered fortified cities and fertile ground, possessing houses filled with all kinds of good things, wells already dug, with vineyards, olive orchards, and fruit trees in abundance. So they ate, were satiated, and were well nourished, delighting themselves in your great goodness. (Nehemiah 9:25)
The Lord provides such deliciousness in His natural foods! Have your taste buds changed to appreciate the flavors? Do you find them to be more satiating than empty carbs and refined sugared foods?God is the Giver of all things wonderful and tasty - and satisfying. The Lord supplies all we need for satiety when eating healthfully - as with this special Almond Joyous Healthy Recipe Hack that restores your temple. Click To Tweet
Is the weather warming at your house? How did your week go for you? (Excuse me for being chatty. I’ve been home and away from people – other than only a few – a lot this week. )
Thank you for spending another Satiating Saturday with me in my kitchen! I hope to see you for real through a Facebook LIVE video sometimes soon. Would you like that? You’d better leave me a comment, or I’ll sit here asking more questions. Ha!
Because He lives~