In three medium bowls, portion out 1 cup of coconut, a tbsp of agave and a powder of choice for natural coloring (measurements listed above).
Pour each batch separately, blending them till smooth. You can add a touch of water to help blend and if it gets too wet, a touch of coconut flour. You want the texture to be somewhat smooth and it should hold together easily.
Once you have all three colors (more or less) of coconut filling blended, you can portion them into a silicon mold or using a small scoop. Between a tablespoon and a 1 inch scoop is the preferred size.
Lay them flat on parchment paper if you’re using a scoop, transfer the shaped coconut fillings to your freezer to set up while you melt your chocolate. About 5 minutes.
Remove your coconut from the freezer and begin dipping each piece into your melted chocolate. I used a fork underneath and a spoon to pour chocolate on top, then tapped the fork on the side of my bowl to remove any excess.
Lay flat on a parchment lined baking sheet. Repeat till all your coconut pieces are covered.
Now you can add the almonds in multiple ways, I added them after dunking and then covered the tops of them with more melted chocolate. You can do that or place an almond in the center of your coconut and carefully dunk it, making sure it doesn't fall off. Use whichever method you'd like.
You might need to go back and fourth to the freezer if the coconut starts to get warm and fall apart. It depends on how quickly you work.
Once complete with the chocolate coating, transfer all your almond joys to the freezer or fridge to set up. About 2 hours for the fridge or 20 minutes for the freezer.
Now you can enjoy these sweet treats or share them with loved ones!
These will keep in an air-tight container for 1-2 weeks after they've set up in the fridge or freezer. You can get creative with colors. Beets for a pink variation or matcha for green!
Recipe by The Plant Philosophy at https://theplantphilosophy.com/pastel-almond-joy-bites/