Last week I mentioned the honor of having not just one, but two of my dessert recipes featured in Tina Turbin‘s latest cookbook.  This goddess of Paleo Gluten Free Recipes found me and my love of coconut ~ I’m so pleased to share!


Originally posted in March of 2013, these little delights reflect my childhood love of the favorite Girl Scout Samoa – you simply cannot deny how great those little suckers taste – no matter who you are!

Did you happen to catch the attempted play on words?
“Almond Joy’s got nuts – Mounds Don’t!”

Growing up I didn’t eat a lot of candy candy.  My consumption of sweets was in the category of “fancy.”  After all, I’m a fancy lady.
Gourmet chocolate truffles, European gianduja, marzipan, biscotti, hand-painted chocolate slicks of decadence, Walker’s shortbread… I had it all.  We had it all.
Yet, I still distinctly remember, and know very well, the smell of Snicker’s on dear Dad’s breath, and my personal favorite, Peanut M&M breath.  Call me crazy – Ilove it.
Not a huge fan of candy in general, I could definitely go crazy with Peanut or Almond M&Ms, but I was drawn to the Almond Joy.  This was, of course, extremely occasional; even to the point of being a rare indulgence (expansion outside the box, rather – indulgence is definitely NOT the correct term for convenience store candy over a dollop of Droste’s).
The Almond Joy is packaged in a long, skinny wrapper, but is split in two little “mounds” of almond-scented coconut treat, covered in chocolate, and topped with just one or two more almond nuts.  Very clever.


Given this magnetism I carried, and still possess, towards nuts (you are what you eat, right?), it’s no wonder my favorite Girl Scout cookie was the overly delectable, seductive, and downright evil Samoa.

I may have a propensity for nuts, which will NEVER end.  But, my true, and somewhat clandestine, weakness is for the most sublimely, heavenly matched flavor combination on earth: chocolate and peanut butter – together. 


Mini Chocolate-Almond Mounds of Joy

1 c. toasted hazelnuts
1 c. raw almonds
1 1/2 c. pitted dates, roughly chopped
2/3 c. raw almond butter
5 Tbs. raw cacao powder (or unsweetened cocoa powder)
1/2 tsp. vanilla extract
1/4 c. unsweetened, shredded coconut
Additional shredded coconut for garnish** (Optional)

Combine all the ingredients, except for the coconut, in the food processor.  Whir until smooth.  This will take a few minutes and may require scraping down the sides of the bowl one or more times.

Line a mini muffin tin with plastic wrap.  Spoon dollops of the sweet mixture into the lined tin cups and form into “mounds.”  Freeze until well formed.  Remove mounds from plastic and tin and flip for presentation.  Sprinkle with shredded coconut.


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