Creamy Almond Joy Recipes

HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE

Steps:

• Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together.
• Melt the chocolate (along with the optional coconut oil to thin it) in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
• Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
• Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!

ALMOND JOY ICE CREAM

Steps:

• Combine ingredients (except the mix-ins) in a Ninja Creami pint container.
• Freeze for 24 hours. Make sure the pint container is level in the freezer.
• After 24 hours, remove from the freezer and put the pint into the outer container. Place into the Ninja Creami machine and process on Ice Cream. Once the process has completed, re-spin once.
• Remove the pint from the Ninja Creami machine. Remove lid.
• Add mix-ins. Add toasted coconut, toasted almonds, and mini chocolate chips (if desired). Place back into the Ninja Creami and process using the mix-ins function.
• Serve with a bit of toasted coconut and almonds on top as well if desired. Maybe a little chocolate sauce as well!

CREAMY ALMOND JOY

Steps:

• Pour liquors into blender.
• Add ice cream and pineapple, grenadine, 2 ice cubes and blend.
• Pour into a tall glass.
• Garnish with pineapple or cherries.
• Drink with a thick straw.

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING

Steps:

• Butter and dust with flour 2 9x13 pans.
• Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
• Let sit for 1 hour.
• Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
• Let sit for 1 hour.
• Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
• Frost cooled cake and garnish with toasted coconut!