Mock Almond Joys and Vanilla Macaroons

Mock Almond Joys

3 cups unsweetened dried shredded coconut

1/2 cup melted coconut oil

1/2 cup pure maple syrup

dash of pure vanilla

dash of sea salt

Almonds

In a large bowl combine all the ingredients above except almonds. With a small cookie scoop or spoon make little "blobs" on wax paper or plastic wrap. If you feel like a nut place an almond on top of each one. Refrigerate or freeze to set up for a few minutes. Make up your choice of chocolate topping and just spoon topping onto each mound. Refrigerate or freeze till set up then enjoy. Keep left overs refrigerated!

Options for "chocolate" on top

• 1 cup carob chips melted with 2 Tablespoons rice milk in double boiler so it won't burn.
• The Truffles recipe
• Some melted coconut oil with some carob powder and a little maple syrup would also be good and easy to whip up.

Also I thought you might like this recipe too! It's where the inspiration for the Almond Joys came from. Ry and I even like them better!

Vanilla Macaroons

1/2 c. raw almonds

2 1/2 c. shredded unsweetened coconut

1/4-1/2 c. pure maple syrup (start with 1/4 and add more if needed for sweetness)

1/4 c. coconut oil, melted

2 Tbsp pure vanilla

dash sea salt

In a food processor pulse almonds until they become a coarse powder. Then in a bowl combine almonds and remaining ingredients, except for coconut oil. Pour the coconut oil over the coconut mixture and stir well. With a small cookie scoop or large melon-baller, pack mixture into the scoop and then plop onto a serving tray. When all the balls are formed, place the tray in the refrigerator or freezer and chill until firm. Keep leftovers refrigerated.