Here’s the recipe for that fantastic, healthy homemade candy I mentioned last week! Give it a try — you won’t be sorry!
When I make it, I use 2 tablespoons of agave for the sweetener. My batches are somewhat separating when frozen. I encourage you to whisk it all together well.
Edit 2/18/08 — I made a good (in terms of non-separating) double batch of the coconut bark last night by putting the coconut oil, agave and vanilla in my food processor. I let it go for several minutes, until all the coconut oil was shaved off its chunks and incorporated with everything else into a smooth mixture. Then I added the coconut shreds and chopped almonds and pulsed until they were mixed in. Then I spread that all out on parchment and stuck it in the freezer.
Spread out on parchment:
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Wardeh,
That sounds wonderful, thanks for sharing.
Tiffany
Yum, where are the pictures and samples?
I can’t wait to try this!
Dear Wardeh,
I showed this recipe and your photo of the finished product to my girlies and they are so excited to make it! We have all of the ingredients, too! Yea1
Thank you for sharing your making of this.
Hugs, Robin
Hi Wardeh!
We made this today, and we used agave and a food processor as per your adaptations. I decided to use macadamia nuts in place of the almonds, since i had some on hand. It’s terrific! Thanks for sharing this.
I like that it isn’t too sweet. It’s a little rich/heavy, but in a good way; a little bit is satisfying. White sugars and other commercial candy ingredients are so devoid of nutrients that you could eat bags of m&ms without ever feeling satisfied (don’t ask me how I know!).
~gab
Hi, Gabrielle! I’m glad you liked it. The other ladies I know who are making it are doing all sorts of variations — peanut butter, milk chocolate, using carob instead of cocoa powder, adding flax seeds, omitting nuts, using sunbutter. You can do anything with this! My next batch, I’m going to add mint for a peppermint pattie type bark. We LOVE it! Love, Wardeh