Prep:

Cup of Yum
1. Set up a double broiler by filling a small sauce pot with about 3 inches of water. Place a heat-resistant bowl on top.
2. Chop a block of chocolate into small pieces, measuring out 1 ½ cups of chocolate.
3. Line a mini muffin pan with 24 paper liners and set aside.

Make the coconut filling:

1. In a large bowl, combine the shredded coconut, condensed milk, and vanilla. Use a wooden spoon, or your hands, to combine the ingredients. The mixture will be a little sticky but pliable.

Melt the chocolate:

1. Slowly melt the chocolate pieces while stirring with a spatula in the double broiler. Once melted, turn off the heat.

Layer the ingredients:

1. Add about a teaspoon of melted chocolate into the bottom of each lined cup, enough to fill the bottoms. Top with a teaspoon of the coconut mixture and press down lightly using the spoon. Place an almond on top of the coconut mixture, press it down slightly, and cover with another spoonful of melted chocolate, using the back of the spoon to cover. Repeat.

Chill & Enjoy:

1. Transfer the tray to the fridge and let them harden for 4 hours or overnight.
2. Remove each of the almond joy bites from the mini cupcake tray and store them in an airtight container. Separate the paper liner from the almond joy bite.

Storage:

1. Refrigerate in an airtight container or zip bag for up to a week or in the freezer for up to 3 months.