What exactly are “Lu’s”? Lu’s are a real food version of almond joys, named by our friend’s two year old. :)
Thank you, Courtney, for sharing this delicious recipe with your readers! I love Almond Joys but refuse to eat them because of the HFCS and other terrible ingredients found in them! So I decided to search for a homemade healthy version of them. So I googled… All the “homemade” recipes I found included added sugar, cocoa powder, more sugar and corn syrup!!! I decided that I had to make my own recipe or never relish the wonderful yumminess of these treats again. As it turned out some friends were getting together for a pot luck to send you and Frank off to San Fran and this was a perfect opportunity to experiment!
Makes 18-20 Lu’s.
For the chocolate:
- 1/2 cup coconut oil (buy here)
- 4 TBSP unsweetened coconut milk (buy here)
- 4 TBSP maple syrup (buy here)
- 1 cup cacao powder (buy here)
For the coconut part:
- 4 cups organic unsweetened coconut flakes (buy here)
- 1/4 cup raw honey (buy here) OR 5 TBSP maple syrup (buy here
- 6 TBSP unsalted grass fed butter, melted
- Raw organic almonds, whole or chopped(buy here)
Toast almonds at 400 degrees in oven for 8-10 minutes (optional-sometimes I don’t toast them, they are great either way.)
In a small saucepan on the lowest heat possible, melt the coconut oil and gradually whisk in the coconut milk, maple syrup, and cacao powder. The mixture should be both thick and smooth, but not runny. If it is too dry, add more coconut oil or coconut milk.
Line an 8×8 glass pan with parchment/wax paper OR alternatively line a cupcake pan with cupcake liners.
Pour half the chocolate mixture into the bottom of the pan. Set aside.
In a large bowl, mix together the coconut flakes, honey/maple syrup, and melted butter.
Scoop the coconut mixture into the pan.
Pour the remaining chocolate over the coconut mixture. Then top with the almonds.
Place in fridge or freezer to cool. If you made these in an 8×8 glass pan, then cut them into squares before serving. Enjoy! :)