Thursday, January 22, 2009

Coconut Candy Delights

While perusing fellow blogger Kimi Harris's site, The Nourishing Gourmet, I found a recipe for a Mounds Candy bar that I just had to try. I've made some modifications but you can find her original recipe here. These are amazing. They even satisfied my mother's sweet tooth - and that's saying a lot!

I recently tried them as Peanut Butter Cups, and they are to-die-for. Only prepare the chocolate part of the recipe, and put 1.5 T of the mixture in a mini muffin tin. Freeze for 15 minutes. Add 1/2 T of peanut butter, spread a bit so there's 1/8 of an inch ring of free space around the PB. Add the rest of the chocolate mixture to cover. Freeze another 30 minutes, pop out of the tins, and viola!

Coconut Candy Delights
Makes 12 large or 24 mini muffin size

You'll need a muffin tin to let the candy bars set in.

1 1/2 cup unsweetened coconut flakes
1/2 cup plus 1 T of coconut oil
1/8-1/4 cup of honey (raw is good!)
*optional: chopped or whole nuts (experiment with flavors - walnuts, almonds, cashews)

Melt coconut oil and honey and stir to combine. Add coconut flakes.

Place several nuts in each tin, and pour 1-2 T of mixture over the nuts.

Freeze til set, about 20-30 minutes.

To make the chocolate mixture:

3/4 cup cocoa powder or carob powder
scant 1/4 cup of honey
1 cup coconut oil
1 tablespoon vanilla extract

Combine ingredients in a 2 cup glass measuring glass and place in a pot of simmering water.

Heat until just melted, and remove from stove.

Stir to thoroughly combine.

Pour 1-2T of chocolate mixture over frozen coconut mixture.

Freeze until hard, about 30 minutes.

They slip out of the tins easily. Store in air tight container or baggie in freezer!

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