This is a frozen coconut “candy” – but a candy that I eat before every meal! (At the time of this update 10/29/2009.) In the book Eat Fat, Lose Fat, by Sally Fallon Morell and Mary Enig, the authors note that unrefined, virgin coconut oil provides “vital nourishment to every cell in your body…” but it also helps one feel satisfied, decreasing cravings and persistent hunger.
This is a recipe modified from Vickilynn Haycraft’s Coconut Bark – Almond Joy. She’s got a bit of a different method for making it – melting the coconut oil and whisking it together with all the ingredients. She gets it to work; something must be wrong with me that when I do it, the oil separates out. So I use the food processor to emulsify everything. This does result in a thicker mixture. If you don’t have a food processor and you’ve got a stronger whisking arm, you might want to try it Vickilynn’s way!
This makes a double batch of the original recipe.
- 1 cup coconut oil, organic, virgin, unrefined
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup raw honey
- 1 cup unsweetened shredded coconut
Line a 9″ by 13″ baking pan with unbleached parchment paper. Set aside.
Using a food processor, mix the coconut oil, extracts, cocoa powder and honey until smooth and warm, and it exhibits some fluidity. Add the coconut, and pulse to incorporate. Don’t overmix or you risk chopping up the coconut.
Using spatula, spread the mixture out thinly (1/4-inch to 1/8-inch thick) on the parchment paper. Transfer to a level spot in the freezer. Let freeze for 10 to 15 minutes. Eat frozen; break off pieces the size you desire. Will melt at room temperature — keep frozen.
Almond Joy version: Omit half of the coconut, substituting chopped crispy almonds. Omit the peppermint extract and double the vanilla extract.
This post is part of the Healthy Fat Recipes carnival at Kitchen Stewardship.
Original recipe © Copyright 2008 by Vickilynn Haycraft.
Modified recipe © Copyright 2008-2009 by Wardee Harmon.
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