Coconut Oil Chocolate Candy – to Curb Sugar & Chocolate Cravings – 2 Recipes
Coconut Oil Chocolate Candy
These coconut oil ‘candies’ or ‘fat bombs’ as some people call them, are incredibly useful for evening sugar cravings. They can be made extremely low carb with your alternative sweetener of choice (I prefer xylitol/stevia mix for these), and they are great to have in the fridge for when you are in the throes of a craving, or just great as an evening snack. It’s hard to explain but these seem to satisfy something in my body and I can just feel myself going ‘ahhhhhh… I’m better now’. Maybe it’s the combination of the cocoa powder and coconut together working it’s magic. Whatever it is, I’ll take it!
Tips for making Coconut Oil Candies
- These are yummy but they’re hard to overeat since they are only lightly sweetened and mostly coconut oil, so are extremely satisfying.
- Cover these candies with dessicated coconut or even crushed almonds to make them fancier “truffles”.
- Put the mixture in a silcone mold so the finished product is in neat shapes!
Coconut Oil “Candies”
Makes about 18 candies
- 1 cup softened cold pressed virgin coconut oil
- 1 teaspoon vanilla extract
- 1-2 Tablespoons equivalent to sugar of your sweetener of choice. I use xylitol.
- 1/2 teaspoon celtic sea salt
- 2-4 Tablespoons organic unsweetened cocoa powder
- 2 T almond butter or other nut butter (optional)
- optional – unsweetened dessicated coconut (for rolling or sprinkling)
Mix all ingredients together in a bowl or food processor until mixture is smooth. Drop by the tablespoon onto waxed or parchment paper, or into the dessicated coconut. Refrigerate until the candies are solid, then store in a covered container in the fridge.
Recipe # 2
Try this recipe for a nutritious high protein, gluten and dairy free coconut treat.
1 teaspoon of Cold Pressed Coconut Oil (I get mine from Costco)
1 cup of almonds or walnuts
1 cup of organic dates
3-4 tablespoons of raw cocoa powder
Shredded coconut (check it contains no preservatives)
Place all ingredients in a food processor. Roll into small bite size balls and roll into shredded coconut. Place in the refrigerator for 15 minutes to set.
****REPOSTERS NOTE*** I would use monk fruit as my sweetener of choice for recipe #1 – For recipe #2 – if it seems a bit dry , increase the amount of Coconut Oil.
Last year Lo Han Kuo was brought to my attention. It is in a product I use daily and I am very pleased with it. Unlike most sweeteners, natural or artificial, It leaves no after taste. It is actually good for your health as it provides minute amounts of 18 of the 22 basic amino acids our bodies need.
Lo Han Kuo (or monk fruit) is an ancient Chinese fruit about 200 times sweeter than sugar;
The only sweetener out there that actually uses Monk fruit that I am aware of is known by the Brand name: Nectresse (actually a blend of monk fruit, erythritol, sugar, and molasses). We have an evening sweet tooth in out house, so I will be making these using Nectresse.
These treats would also be good for the lunch box as a satisfying afternoon snack to beat that afternoon energy slump without the sugar rush of a high sugar snack. They are quick and easy to make which makes them an even more attractive option.