Unsweetened coconut, coconut oil, and honey–just three simple ingredients to the yummy bites! And if you use raw honey and a good quality, raw coconut oil such as Nutiva, these candies become beneficial to your health (in MY opinion–I am not a medical professional).
I love Almond Joy candy bars, but don’t love that the first ingredient in them is corn syrup. I have saved multiple chocolate/coconut candy recipes over the past year and am just now getting around to trying them. I combined recipes from The Nourishing Gourmet and Tessa the Domestic Diva to come up with this one. You can dip them in chocolate, add a whole almond or chopped up almonds and/or fill the rest of the mold with chocolate. We like the coconut part so much, the candies are usually all eaten long before we get chocolate on them!
And without further ado, Quick & Easy Coconut Candies…
Quick & Easy Coconut Candies
Ingredients:
2 1/2 cups shredded, unsweetened coconut
1/4 cup Nutiva coconut oil, softened or melted
2 Tbsp. raw honey (more or less depending on taste preference)
Directions:
1. Combine all three ingredients in a food processor and process until you reach your desired consistency. (I process it for about 3 minutes–so that the ingredients are well incorporated and the coconut has been ground up so that it is no longer “shreds”.)
2. Spoon coconut mixture into a silicone candy mold such as this and press the mixture down. If you don’t have a silicone candy mold, you could probably line a small pan with parchment paper and press the mixture into the pan and cut into squares.
3. Place in fridge until firm (haven’t timed this, but shouldn’t take more than 15 minutes or so).
4. Flip the candy mold over and pop the candies out and enjoy! They keep best in the fridge, but are also good at room temperature!
Variation: Adding Almonds & Chocolate
1. Spoon coconut mixture into candy mold and only fill cups 1/2 way full. Press an almond down on top of the coconut and then place in the fridge.
2. Melt some dark chocolate chips and spoon on top of the coconut candies (still in the mold). Place back in fridge and wait until chocolate is hard before popping them out and eating them!
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Shared at: Thrifty Thursday, Fight Back Friday
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Maria
Nov 17, 2013 -
I can’t wait to try this. I have been agonizing this year over what I can make as a sweet treat. In the past I have made oreo cookie balls and other truffle like sweets for Christmas and was worried that this year I would have nothing. Now I can make Almond Joy Truffles! I can’t wait!
Suzanne Johnson
Oct 9, 2012 -
Oh my goodness, these are sooooo yummy. Many of our friends dont eat like we do and loved them. I melted organic chocolate chips with a small spoon full of coconut oil, spread some of this mixture out on parchment paper, after it was set up firm, then spreaded the coconut mixture and pressed it down, then drizzled more melted chocolate over the top. I cut into 1 1/2″ square and placed a fresh raspberry on eacch one. I also took mini muffin papers, placed a whole almond in cup, poured melted chocolate chip mixture, let it setup, then added coconut mixure, then added more chocolate mixture. These were to die for! Like having an almond joy!
Jenn @ The Purposeful Mom
Oct 3, 2012 -
Thanks for sharing your recipe at Thrifty Thursday, Jen! They are so cute and sound really delicious! I’m thinking they would be good to make for Christmas treats!
Laura West Kong
Oct 2, 2012 -
I love coconut anything! Those are really cute. I’ve never made candies in a mold before.
Try my Coconut-Date Chocolate Bonbons sometime for another easy, healthy chocolatey-coconutty treat: http://www.laurawestkong.com/gff/2012/coconut-date-chocolate-bonbons/
Delores Carter
Sep 30, 2012 -
Love, love the recipe. I improvised since I didn’t have a candy mold. Used my mini muffin/tart silicone pan. Followed your recipe, adding an almond in the center, dark chocolate chips (melted) … and topped with cacao nibs (my idea). So yummy!!! They look like mini tarts!