These little candies can be made low carb by using the stevia option, or use the honey option for a version that is still far healthier than typical candy. It’s a simple recipe that you can double if you want to make a large batch, and you can vary the flavor by adding in a little lemon zest, a few drops of peppermint oil, some cinnamon…whatever you enjoy. If you need a quick, healthy gift for Valentine’s day you should whip up a batch for your loved ones.
Using small heart molds this made about two dozen candies. If you don’t have candy molds you could also roll the mixture into small truffles and roll them in finely grated coconut or some cocoa powder. I prefer the texture of this candy when stored at room temperature but if you plan to have them around for longer than a couple of days I would keep them in the fridge. Note that coconut butter is finely ground coconut flesh that is the coconut version of peanut butter, and is also called coconut manna or coconut cream concentrate. I am planning to do a post soon that clarifies all of the different types of coconut products, as I know it can be confusing.
- 1/3 cup coconut butter, warmed to liquid
- 2 Tablespoons coconut oil, warmed to liquid
- 1 teaspoon pure vanilla extract
- 20 drops of liquid stevia *or* 1 tablespoon of honey
- Stir together all of the ingredients and then spoon the mixture into your molds. Tap the molds lightly on the counter to remove any air bubbles. Let the candies set up completely (you can do this by leaving them at room temperature or you can speed up the process by chilling them).
- When the candies are completely set, carefully pop them out of the molds. This makes about two dozen small candies.
These are so easy and tasty so I hope you will give them a try.
Thanks for reading,