Sally K. Norton

Vitality Coach, Speaker & Health Consultant

  • Home
  • About
    • Interviews and Talks
  • Symptoms
  • Relief
    • Nourishment
    • Results
  • Science
    • Oxalate Basics
  • Books
    • Data Companion
  • Support
    • Upcoming Events
    • Support Groups
    • Shop / Downloads
    • Sign-up for News and Updates
    • Speaking and Presentations
  • Recipes
    • Fundamentals
    • Sauces and Condiments
    • Beverages
    • Finger Foods
    • Soups
    • Salads
    • Side Dishes
    • Meats and Seafood
    • Treats
  • Blog
    • Table of Contents
  • Contact
    • Share Your Success Story!
    • Coaching and Consulting
    • Speaking
    • Webmaster
    • Privacy Policy

September 13, 2015 by Sally K Norton

Coconut-White Chocolate Candy

This recipe is more “fat” than “sweet”, and the coconut makes it a great source of healthy fats.  It works well as a special occasion or holiday treat (provided you don’t eat too much when it’s not a holiday).  Finding the ingredients can be a bit difficult, especially the edible organic cocoa butter; look for it online.

Coconut-White Chocolate Candy

  • Servings: 9-12
  • Time: 10 minutes (prep); 2 hours to chill
  • Difficulty: Easy
  • Print

Ingredients

4 oz. edible organic cocoa butter
3 oz. creamed coconut (AKA coconut butter or coconut manna; “Artisana Organics” brand has a nice texture)
2 tsp. orange blossom honey
¼ Cup organic sugar or coconut sugar
5 -8 drops liquid stevia
1 Tbsp. vanilla powder (find in candy-making stores or online; extract might work, but it yields a less attractive color and texture)
1 ¼ cup unsweetened coconut flakes, toasted to a light caramel color
dash pink Himalayan salt, plus additional salt for top

Instructions

  1. Melt the cocoa butter and coconut cream concentrate in a double boiler or a ceramic bowl atop a saucepan with heated water in it.
  2. Stir in remaining ingredients, including a dash of salt.
  3. Prepare your silicone candy molds with a light dusting of finely ground pink Himalayan salt.  Or, alternatively, if using a glass 13 x 9” baking pan, lightly oil it with coconut oil, Salt will also be added to the top the candy.
  4. Carefully pour candy mixture into the pan or candy molds. Very lightly dust the top of the sheet with salt.
  5. Set pan or pan with silicone molds into the fridge or freezer to solidify.
  6. Allow to chill for one hour or more.
  7. When solid, unmold or cut into squares, place in an air-tight storage container, store in fridge.IMG_4504

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on LinkedIn (Opens in new window) LinkedIn
  • Click to share on X (Opens in new window) X
  • Click to print (Opens in new window) Print
  • Click to email a link to a friend (Opens in new window) Email

Related

❮❮ Previous Post
Next Post ❯ ❯

Comments

  1. Gail Mullens says

    August 5, 2020 at 10:41 am

    I thought stevia was high oxylate ?

    Reply
    • Jeremy R. says

      September 14, 2020 at 10:02 pm

      Stevia has been tested in various forms by reputable testing labs and has always been reported as low in oxalate. It’s one of those “bad Internet data” myths that it is high. (But of course, if someone has a published reference that says otherwise, we’d love to hear about it).

      Reply
  2. Dal says

    June 25, 2022 at 5:07 pm

    Surely that’s a lot of sugar to be consuming in order to avoid any oxalates in dark chocolate?!

    Reply
    • Sally K Norton says

      September 4, 2022 at 8:15 pm

      “A lot” depends on how much you eat. My Coconut-White Chocolate Bark has just over 1 teaspoon of sugar per serving (4 gram carbs). By comparison, 1/2 of banana has 12 grams of carbs and one once of dark chocolate has about 37 grams of carbs. Sugar is safer than oxalate by a long shot. Sadly with dark chocolate, you get both oxalate and sugar – toxic indeed.

      Reply
  3. Sesyl says

    July 9, 2024 at 9:36 am

    hello,

    what is it with Coconut puree? has it a lot of oxalates or can I eat it?

    Reply
    • Jeremy R. says

      July 16, 2024 at 9:27 pm

      Coconut products are generally very low in oxalate.

      Reply
  4. Maria says

    December 27, 2024 at 9:02 pm

    Would this be considered a low or medium oxalate?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CAPTCHA
Refresh

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search on SallyKNorton.com

Shopping Cart

Number of items in cart: 0

  • Your cart is empty.
  • Total: $0.00
  • Checkout
Click to sign up for email list
Click to sign up for email list

Upcoming Events

  • MeatStock 2015: Oxalate Toxicity Talk

    May 18, 2025 @ 11:00 am - 11:40 am
    US Eastern Time
    See more details

  • Group Meeting and Presentation

    May 22, 2025 @ 2:00 pm - 4:00 pm
    US Eastern Time
    See more details

  • Group Meeting and Presentation

    June 5, 2025 @ 1:00 pm - 3:00 pm
    US Eastern Time
    See more details

Connect

  • Home
  • About
  • Table of Contents
  • Shop
  • Recipes
  • Support
  • Blog
  • Contact

Visit Sally’s Other Sites

  • YouTube
  • LinkedIn
  • Facebook
  • X
  • Instagram

Copyright © 2025 — Sally K. Norton • All rights reserved.

 

Loading Comments...