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3-Ingredient Almond Joy Bites

April 16, 2014 By satisfyingeats

3-Ingredient Almond JoyYes, with just 3 ingredients you can be enjoying your own Almond Joy without any of the guilt! Low-carb, dairy-free and they can even be made nut-free by using pumpkin or sunflower seeds! These bites are full of flavor but not full of sugar or chemicals! 

All about Chocolate 

Here are my favorite chocolate brands. Feel free to use any of these brand or even make your own using this recipe or this one. These brands are all soy and dairy free. 

  • Equal Exchange 80% Extra Dark Chocolate. I LOVE this stuff!! Each square only has 1 Net Carb, and it is the best tasting chocolate I have tried. I ALWAYS have some in the pantry. Even my hubby who HATES dark chocolate “kinda” likes this brand! I am happy he doesn’t like it so he will leave it alone! :) (FYI, I have seen this Chocolate Bar in Whole Foods.)

panama_extra_dark_chocolate

Panama_extra_dark_chocolate_nutritional_panel

  • Equal Exchange 70% Cacao Chocolate Chips. I normally just chop up my 80% chocolate bar above to use in cookies but I was SO happy to see that Tropical Traditions has begun selling 70% Cacao Chocolate Chips! I have never seen chocolate chips (at least the REAL kind) with this amount of cacao! 

Organic-Bittersweet-Chocolate-Chips

  • Enjoy Life Brand Chocolate Chunks. These chips are great. They have a bit more sugar, but at least they don’t contain soy lecithin, dairy, and artificial flavoring. Stock up on them HERE. (They can also be purchased at Whole Foods.)

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 So there you have it. Chocolate is good. If chocolate makes you happy, eat it, just make sure it’s the good stuff!

081

3-Ingredient Almond Joy Bites
2014-06-17 08:18:59
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Ingredients
    • 3 oz. chocolate, melted (use any of the varieties mentioned above)
    • 2-3 tbsp. sliced almonds (could use any chopped nut or even pumpkin seeds for nut-free)
    • 2-3 tbsp. unsweetened shredded coconut (could also use coconut chips or coconut flakes)
Instructions
  1. Sprinkle 1/2-1 tsp. coconut in the bottom of chocolate mold. (You could also use ice cube trays.) Pour 1 tsp. of melted chocolate over coconut. Add more coconut (approximately 1 tsp.), followed by more chocolate (approximately 1 tsp.), followed by 1 tsp. of sliced almonds. Repeat in the next mold until all of the ingredients have been used. Refrigerate for about 20 minutes. Best served at room temperature. 

Nutrition using 80% chocolate bar
  1. 75 Calories, 5 grams Fat, 6 Total Carbs, 1.5 grams Fiber, 4.5 Net Carbs, 1 gram Protein each Bite
Satisfying Eats https://satisfyingeats.com/

 

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about the author

   I hope you have enjoyed this blog post.  If you love my site and have enjoyed all of my recipes and content, please consider sharing this post, and supporting me through my affiliate links. This is at NO cost to you.  I simply receive a VERY small commission on purchases made through links on my site or by using THIS link through Amazon. Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats, NOW available in eBook format through Amazon and the spiral bound hard copy versions available for purchase here on my blog. Thanks so much for your continued support!

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Filed Under: Chocolate Tagged With: almonds, Chocolate, coconut

About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

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