frozen almond joy.

here’s an indulgent chocolatey summer delight!

although - i’m discovering that maybe i am one of the only youngish people who truly loves an almond joy? it has been made clear to me in my peer research that not a lotta people like almond joys at all - in fact, it seems that many people despise almond joys. to that i say - boooo.

ya know what else i like? black licorice. i am a grandma.

so this one goes out to you, 3 other people besides me who love almond joy!!

this recipe started off being a bit on the healthier side, like an almond joy smoothie, but then i decided to trash it up with some fudge and shredded coconut on the rim of the glass. it was a good move.

related: i always loved a mocha coconut frappuccino from the ‘bux. if you’d like to veer in that flavor direction instead, omit the almond butter, add a bigger pinch of espresso powder, and definitely add the coconut extract to the mix.

chewing the texture of the fudge and the coconut with each gulp of this frozen beverage treat really makes this a full-blown dessert! what fun.

i made this before using dates and i think they really add great body, texture and sweetness to this cold drink. it will turn out fine without dates, but give it a try if you’ve got ‘em! this is a beverage for us old-souled 30-something grannies-at-heart, after all.

Frozen Almond Joy

Makes 2 Beverages

Total Time: 10 minutes

Ingredients:

• 1/3 cup almond butter

• 1 can very cold unsweetened coconut milk or coconut cream

• 1/4 cup unsweetened cocoa powder

• 1 1/2 tsp. fine sea salt

• 2 TB. honey or agave nectar

• 4 large soft dates, pitted (optional, but recommended)

• 1/8 tsp. espresso powder (optional, but recommended)

• 1/8 tsp. coconut extract (optional)

• 2 TB coconut oil

• ice

• 3/4 cup sweetened shredded coconut

• 1/4 cup hot fudge, softened

Instructions -

Spread the hot fudge on a small plate and twist the rim of each glass into the chocolate, then twist into a plateful of sweetened shredded coconut to coat. Let sit in the fridge while you blend the beverage.

In a blender, add the almond butter, cold canned coconut milk, cocoa powder, sea salt, agave, and dates. Blend very well until the dates are pulverized very well into small bits. Add the espresso powder and coconut extract (if using) and coconut oil. Blend again until very smooth. Lastly, add 1-2 cups of ice and blend until entire mixture tastes smooth and cold. Add additional honey or agave to sweeten, if necessary.

Stick the whole blender in the freezer if you have time - let the mixture chill for 15 minutes and quickly pulse again to reincorporate.

Immediately pour the frozen almond joy into the prepared glasses. Enjoy immediately with a spoon or wide straw!

qp

whipped coconut milk chocolate chip muffins.

this is me pondering what the actual difference is between a muffin and a cupcake….

these look like a cupcake…they smell like a cupcake…they are made similarly to a cupcake….yet they are a muffin….

i think muffins are just more dense than cupcakes. cake should be light and airy.

and when you call something a “muffin,” it becomes an acceptable breakfast food. 😈 although this batch was more of an afternoon snack for pete & me when they were still with us.

not sure why i took 8 zillion photos of the same thing, but muffins are just cute, ya know!?

so i whip whip whipped up that thiccc part of (cold) canned coconut milk and made a thiccc muffin batter. that yielded a super moist and dense, yet fluffy, muffy. yum!

i used a wee bit of almond flour in addition to the all-purpose just for some varying textures and really enjoyed that. the other tweak worth mentioning is that i used 1/4 tsp vanilla extract and 1/4 tsp almond extract. i personally love almond extract in things like sugar cookies, but it is very overpowering. you could probably just use a tiny drop of almond extract in this recipe and still taste it. just beware of that, or use all vanilla if you prefer.

this is one of those times when i am so sad these muffins are long gone. i want one baddddlyyyy.

and they were so good kept in the fridge! i normally leave all baked goods at room temperature, but these were like cool little coconutty, chocolatey treats. and stayed super m o i s t. 😬

when pete tried one of these muffins, he said, “these are the best thing you’ve ever made.”

…i’m not sure about all thaaaat, but they were quite delicious. last night i made steak & potato burritos, and he said, “i’d buy this for $100.” yes he exaggerates, but he does not lie regarding food criticism, no no. he will be the first to tell me something’s too salty or weird. so i will take both of those compliments, thankyou.

make these muffins for a breakfast/snack/dessert and live it up.

i’ll have to try fresh blueberries in this whipped coconut milk version sometime when i’m in the blueb mood. that sounds gooooood, too.

Whipped Coconut Milk Chocolate Chip Muffins

Makes 12 Muffins

Bake Time: 23 minutes // Total Time: 40 minutes

Ingredients:

• 1 1/2 cups all-purpose flour

• 1/2 cup almond flour *

• 1/3 cup white sugar

• 2 tsp. baking powder

• 3/4 tsp fine sea salt

• 1/3 cup coconut oil, melted & cooled

• 1 large egg

• 1 cup of cold canned coconut milk (full-fat preferred - the thickened part), whipped with a hand mixer

• 1/3 cup of the coconut milk liquid from the can

• 1/2 tsp. vanilla extract, or 1/4 tsp. vanilla extract + 1/4 tsp. almond extract

• 1 cup semi-sweet chocolate chips

Instructions-

Chill the canned coconut milk in the fridge for 24 hours.

Preheat oven to 350 degrees F. Prepare a muffin tin with paper liners and spray with non-stick spray.

In a large bowl, combine all the dry ingredients. In a separate bowl, scoop 1 cup of the cold, thickened coconut milk from the can with 1/3 cup of the coconut milk liquid. Whip it up with a hand mixer until fluffy and smooth.

Add the melted coconut oil, egg, and flavor extracts to the whipped coconut milk bowl, stirring between additions.

Add the dry ingredients to the bowl of wet ingredients and fold gently with a spatula until just combined. Gently fold in the chocolate chips. The mixture will be quite thick.

Scoop the muffin batter into the prepared liners, about 2/3 full. Place the muffin tin on top of a cookie sheet and bake in the oven for about 23 minutes, until a toothpick inserted comes out mostly clean. Remove from oven and cool slightly before serving.

These muffins stayed very moist and delicious at room temperature, but were also good kept cold in the fridge.

*You can omit the almond flour and use 2 cups of all-purpose flour if you prefer.

Enjoy!

qp