I really love when foods are connected to certain memories or friendships. I love being reminded of my friend Kimberly every time I make yogurt or thinking about how much I miss my friend Betsy as I chop up tomatoes for a fresh salsa. The next time I whip up a batch of these tartlets I will remember how refreshing it was to spend an evening chatting with my friends and fellow moms at our MOPS Spring auction. Love and nostalgia make food that springs from friendship and special memories all the more delicious.

And then there are times when new recipes spring from sheer need of chocolate.

Anyone familiar with this need?

These hand pies were made in my kitchen on a night when my husband was away on a trip and I had just successfully spent the day caring for a newborn, a toddler, and a preschooler. Each were still happy and healthy. Each were currently sleeping in their beds. I figured I probably deserved a medal or something, but there was pie dough in the refrigerator and a chocolate treat seemed like prize enough.

I’m not sure if I would have made this particular combination if my husband had been at home because he is typically not a fan of coconut. But as I would be the only one eating (the whole pan) of these, I had liberty to include whatever ingredients I wanted.

For everyone else who is silly like my husband and thinks that they don’t like coconut either, these hand pies may persuade you otherwise. The coconut is blended with the other ingredients and it all fits together well in a flaky, buttery pie-y exterior with a rich chocolate filling.

Extra bonus: no refined sugar, almonds are nutritious, coconut oil has lots of health benefits, and if you use dark chocolate (with all its antioxidants), you can tell yourself that these are good for you and eat a handful on the nights you really need it.

Almond Joy Hand Pies

Ingredient List

• 1 C unsweetened coconut flakes
• 1 C almonds
• 1 C chocolate morsels
• 1/4 C maple syrup
• 2 Tbsp butter, room temperature
• 1/4 C coconut oil, melted
• pie dough for a double pie

Method

1. Preheat the oven to 425°. Line a baking sheet with parchment paper.

2. Toast the coconut. Spread the coconut evenly out on the baking sheet. Toast for five minutes in preheated oven, stirring halfway through.

3. In a food processor, combine all the ingredients (except, of course, the pie dough). Process until the almonds are completely blended and the mixture starts to get smooth. This will take a few minutes, and you will most likely need to stop and redistribute the mixture a couple of times to be sure it blends consistently.

4. Roll out the pie dough on a lightly floured surface. Add enough flour to the top of the dough to keep the rolling pin from sticking.

5. Using a 2 1/2 inch biscuit cutter or other round cutter, cut out circles from the dough. Take about a tablespoon of filling mixture, press into a ball then flatten into a thick disk. Place in the center of a dough circle. Cover with another circle and press a fork around the edges to seal. Use the fork to make a few holes in the top of the hand pie. Place on prepared baking sheet. Repeat until you have used all your pie dough or all your filling.

*At this point, you can freeze the hand pies to cook later. Freeze them on a baking sheet then transfer to a freezer container once they are frozen. Follow remaining directions, adding a couple of minutes to the baking time when you are ready to cook the pies.

6. Beat an egg in a small bowl with a fork. Use a pastry brush to brush the tops of the hand pies with egg.

7. Bake in preheated oven for 10-12 minutes or until golden brown, rotating pan halfway through cooking.