Photography by Coreen Carroll
Our play on the ubiquitous Almond Joy. This is an original recipe from the best selling cannabis cookbook EDIBLES: Small Bites for the Modern Cannabis Kitchen. Yet, with a small Satori twist. We tweaked our recipe to include the delicious Satori CBD-Rich Sweet & Salty Almonds.
You can choose to go with the THC or CBD infused almonds here since Satori offers them both. Heck, you could even do both on one! Making it a 1:1 Edible. Create the perfect dose for yourself. Decorating these candy bars may be more than half the fun here. No, we take that back--eating them is still more fun, but decorating is a close second.
Time Needed: 40 min hands-on | 20 min inactive
Makes: 24 bars at 12mg CBD and 1.2mg THC
FOR THE COCONUT BARS
FOR THE CHOCOLATE COATING
Spray a 9-by-13-in [23-by-33-cm] pan with baking spray and line with parchment paper, leaving an overhang of 2 inches on each side. Fold the overhang in on each side until you have a rectangle that fits neatly into the bottom of the pan. Lift the flaps, creasing the paper at the corners so that the paper is flush against the pan and doesn’t bunch up. This will ensure that your mixture gets into the corners evenly.
In a large mixing bowl, combine the shredded coconut and salt. Measure out the sweetened condensed milk in a liquid measuring cup. Add the coconut oil to the measuring cup and using a fork or small whisk, stir until well incorporated. Pour the mixture over the shredded coconut, scraping out the sides of the cup with a rubber spatula to make sure you get all the contents out. Using the rubber spatula or a wooden spoon, mix thoroughly until the mixture is well combined, evenly coated, and resembles sticky rice.
Add the coconut mixture to the prepared pan and press into an even layer using a pastry scraper or offset spatula to spread it evenly. Lay a piece of parchment paper or plastic wrap on top of the mixture and use it to help press the mixture into the pan. If you have an 8-by-12-in [20-by-31-cm] pan, you can lay that on top and press down to make an even layer. Freeze until firm, about 30 minutes.
Remove from freezer. Pull up on the parchment flaps to remove the coconut layer from the pan.
Cut into twenty-four 1½-by-3¼-in [4-by-8-cm] bars: First divide the block into 4 even quarters. Place each quarter in “landscape” orientation so that the longer edge faces you. For each quarter, cut in half vertically. Turn each of those halves so you’re in “landscape” orientation again with the longer edge facing you. Then, divide each piece into thirds.
Place the bars on a parchment-lined baking sheet. Return to the freezer while you prepare the chocolate.
Fill a medium saucepan with 1 to 2 inches [3 to 5 cm] of water and bring to a bare simmer, over medium-high heat. Adjust heat to low. Set a heatproof bowl over the saucepan (the bottom of the bowl shouldn’t touch the surface of the water). Add the chocolate and remaining 2 tsp coconut oil. Let the chocolate melt, stirring occasionally with a rubber spatula. Once the chocolate is melted, remove the bowl from the saucepan. Wipe the bottom of the bowl with a kitchen towel to prevent water from splashing onto your work surface.
Take the coconut bars out of the freezer. Dip the bottom of the bar into the chocolate, shake off any excess, and place onto a clean parchment-lined sheet pan. Repeat until all the bars have been dipped. Now take a fork, dip the tines into the chocolate, and drizzle it over the top of the bars. Let your inner Jackson Pollock go to town. Complete your masterpiece by topping the bars with 2 Satori Sweet & Salty Almonds In Dark Chocolate.
Place the tray in the refrigerator and let cool until the chocolate has hardened, about 20 minutes. Serve chilled or at room temperature.
Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.