Earlier today I saw a television ad for an Almond Joy bar and I thought, “Wow. I haven’t had one of those since about 2002. Man, does that look insanely good.”
However, having a day off – and not feeling like leaving the apartment – I thought I’d take a stab at making that treat myself. So, I walked into the pantry and saw that yes, I had coconut, chocolate, and coconut oil. But no almonds. Hmmm.
Not to worry, who needs gratuitous almonds when you have coconut and chocolate?
And then I was poking along in the kitchen trying to cull together the right pan and a couple of other things to play with to recreate a fun treat, when I saw chili powder.
Right next to the cayenne.
You see where this is going, right?
I’m not big on sweets, (as you can tell from the fact I bought my last candy bar pretty much in the last century). But. Oh. My. God.
These are really delicious. They’re sweet, and savory, and spicy.
What more can you want from pretty much anything?
Chili Chocolate Coconut Bites
1 cup dark chocolate chips
½ cup unsweetened coconut
2 teaspoons coconut oil
2 teaspoons honey
1 teaspoon chili powder
1/8-1/4 teaspoon cayenne
Place the chocolate chips in a microwave-safe bowl and heat on high in 10 second intervals, stirring well each time.
When the chocolate is melted, pour 1½ teaspoons into each of 6 nonstick mini-muffin tins. Reserve remaining melted chocolate.
Freeze the muffin tin for 30 minutes.
In a mini-food processor, process the coconut, coconut oil, and honey until they are roughly chopped but well combined.
Divide coconut mixture between the muffin tins.
Stir the chili powder and cayenne into the remaining chocolate.
Drizzle on top of the coconut mixture, and freeze for an additional 30 minutes.
Store in the freezer for a cold treat on hot summer nights.
(Photo by Launie Kettler)