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
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
- 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.
I thought stevia was high oxylate ?
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).