Chocolate Coconut Candies

Indulge in the irresistible combination of chocolate and coconut with these delectable Chocolate Coconut Candies. Made with extra virgin coconut oil, raw cocoa powder, and a hint of vanilla, these candies are a guilt-free treat for chocolate lovers following a low-carb or keto lifestyle. With the added richness of homemade coconut and pecan butter, these candies are sure to satisfy your sweet tooth.

The key ingredient in these Chocolate Coconut Candies is extra virgin coconut oil, which provides a smooth and creamy texture while infusing a delightful coconut flavor. Combined with raw cocoa powder, pure vanilla extract, and low-carb sweeteners like Erythritol and Stevia, these candies offer a decadent chocolate experience without the added sugars or artificial ingredients.

The process of making these candies is simple and straightforward. The melted coconut oil is mixed with cocoa powder, vanilla extract, Erythritol, and Stevia to create a rich chocolate base. The mixture is then spooned into silicone molds, chilled, and layered with homemade coconut and pecan butter. After another round of chilling, the candies are ready to be enjoyed.

These Chocolate Coconut Candies are a perfect treat to satisfy your chocolate cravings without derailing your low-carb or keto lifestyle. With their delightful flavor and creamy texture, they make for a satisfying and guilt-free indulgence.

INGREDIENTS:

• 1 cup extra virgin coconut oil (7 oz.)
• 1 cup raw cocoa powder (3.5 oz.)
• 1 tsp. pure vanilla bean extract (1-2 vanilla beans)
• ¼ cup Erythritol, powdered or other healthy low-carb sweetener from this list
• 10-15 drops Stevia extract (Clear / Coconut)
• Pinch of salt
• ¼ cup homemade coconut & pecan butter, chilled (1.7 oz.)

INSTRUCTIONS:

1. Place the extra virgin coconut oil in a small bowl and melt it in a microwave oven on low heat for about 1 minute.
2. Add raw cocoa powder, vanilla extract, Erythritol, and Stevia to the melted coconut oil. Note that Erythritol doesn’t dissolve easily unless heated up, so you can also blend it to obtain a smoother texture.
3. Mix everything well, ensuring there are no clumps.
4. Spoon the chocolate mixture into silicone molds, filling them about 1/3 of the way full.
5. Refrigerate the molds for about 15-30 minutes, or until the chocolate mixture solidifies.
6. Add ½ a teaspoon of chilled homemade coconut and pecan butter into each mold.
7. Top the molds with the remaining chocolate mixture, covering the coconut and pecan butter layer.
8. Return the molds to the refrigerator for another 30-60 minutes, or until the candies are firm.
9. Once firm, remove the candies from the molds and keep them refrigerated, as coconut oil tends to soften at room temperature.

YIELD:

This recipe yields a delicious batch of Chocolate Coconut Candies.

SPECIAL INSTRUCTIONS:

• Silicone molds are recommended for this recipe as they make it easy to remove the candies once they are set.
• You can adjust the sweetness to your preference by adding more or less of the low-carb sweeteners.
• For a smoother texture, you can blend the Erythritol before adding it to the mixture.
• Ensure that the homemade coconut and pecan butter is chilled before adding it to the molds for the best results.

TIPS:

• Experiment with different flavors by adding a pinch of cinnamon, a sprinkle of shredded coconut, or a few chopped nuts to the chocolate mixture.
• Store the Chocolate Coconut Candies in an airtight container in the refrigerator to keep them firm and fresh.