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
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
- Melt the cocoa butter and coconut cream concentrate in a double boiler or a ceramic bowl atop a saucepan with heated water in it.
- Stir in remaining ingredients, including a dash of salt.
- 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.
- Carefully pour candy mixture into the pan or candy molds. Very lightly dust the top of the sheet with salt.
- Set pan or pan with silicone molds into the fridge or freezer to solidify.
- Allow to chill for one hour or more.
- When solid, unmold or cut into squares, place in an air-tight storage container, store in fridge.