Directions

1. Line a baking sheet with wax paper. Set aside.
2. In a mixing bowl, whisk together the sweetened condensed milk, coconut oil, vanilla extract, and sea salt until smooth. Mix in the coconut flakes until the mixture is well incorporated.
3. Add a tiny bit of coconut oil to your hands (the coconut oil will help prevent the mixture from sticking to your hands so the mixture is easier to handle), then using a 1-inch cookie scoop, scoop the mixture to form logs. Transfer to lined baking sheet, then press an almond in the center of each log.
4. Place in the freezer for 20-30 minutes, or until firm.
5. Meanwhile, make the chocolate coating. Add chocolate chips and coconut oil to a medium pot and cook on low heat, stirring frequently until melted.
6. Working quickly, roll each almond joy into the chocolate, scraping off the excess and transfer bake to baking sheet. Place in the freezer for 15-20 minutes, or until the chocolate has hardened. Serve immediately or place in refrigerator until ready to enjoy! Makes about 24 almond joy candies.