Almond roca - healthier candy alternative
I like Halloween, I just don't like all the candy that comes with it. One week later and our buckets are still full. Our kids developed a "one piece of candy a day" habit that drives me crazy. Depending how the sweets are packaged, one piece of candy usually turns into five little pieces or even more. So I made a healthier version of sweets in hopes that my kids will forget all about the Halloween candy and will enjoy this one instead. Still not sure though what we are going to do with all the candy in our house. Last year our dog took care of it, ate them all even with the wrapping. Yes, crying kids and a very sick dog! This year my kids are storing the candy on top of our upper kitchen cabinets just in case.
2 cups of raw almonds
6 tablespoons of solid coconut oil (about 1/2 cup of melted coconut oil)
3 tablespoons of unsweetened cocoa powder
4 tablespoons of maple syrup
Put the almonds in a bowl and pour hot water over them. Let them sit for about 1 hour. This will allow you to easily peel the skins off. Drain the water and peel the almonds. If you find that the skins are not coming off easily, repeat this step. Once peeled, place them on a baking sheet and roast in the oven for about 12 to 15 minutes in 400 F (200 C) until light brown.
In a small pot, heat the coconut oil. Turn the heat down, add the cocoa powder and maple syrup. Whisk it well for about 2 minutes until you have a very smooth consistency. Once done, pour it over the roasted almonds and keep in a fridge for about 2 hours.
Once hardened, break it into smaller pieces and enjoy! Store in a fridge!