THIS frozen coconut candy.
According to the book Eat Fat, Lose Fat, unrefined, virgin coconut oil provides “vital nourishment to every cell in your body…” and also helps one to feel satisfied — decreasing cravings and persistent hunger.
That’s why this candy is full of coconut oil — and full of yumminess!
Peppermint Pattie Coconut Bark + Almond Joy Version
Adapted from this recipe*.
- 1 cup organic virgin unrefined coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 1/4 cup cocoa powder
- 1/4 cup raw honey (or stevia, to taste)
- 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.
*The original recipe called for melting the coconut oil and whisking it together with all the ingredients. However, I can’t get that to work! The oil separates out. So I use a food processor to emulsify everything. This does result in a thicker mixture — so if you don’t have a food processor but you DO have a strong whisking arm, you might want to try it the other way! This makes a double batch of the original recipe.
Almond Joy version
Omit 1/2 of the coconut, substituting chopped crispy almonds. Omit the peppermint extract and double the vanilla extract.
This post was featured in 52 No-Junk Candy Recipes.
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