Coconut Chocolate Candies

Coconut Chocolate Candies

This recipe is virtually the same recipe as my Quick & Easy Coconut Candies, but with some chocolate added to make it more yummy! Now these candies could be compared to a Mounds or Almond Joy depending on if you add almonds or not. My 4-year old and I made a bunch of these up today for Valentine’s Day tomorrow! Happy Valentine’s Day everyone!

Coconut Chocolate Candies

Yield: approximately 36

Ingredients:
2 1/2 cups shredded, unsweetened coconut
1/4 cup Nutiva coconut oil, softened or melted
2 Tbsp. raw honey (more or less depending on taste preference)
(optional) 36 whole almonds (or however many candies you are planning on making)
1 cup dairy-free chocolate chips (I use Enjoy Life)

Directions:
1. Combine coconut, coconut oil and honey in a food processor and process until you reach your desired consistency. (I process it for about 3 minutes–so that the ingredients are well incorporated and the coconut has been ground up so that it is no longer “shreds”.)
2. Spoon coconut mixture into a silicone candy mold such as this and press the mixture down. (Fill the molds 2/3 – 3/4 full so that you have room for chocolate!)
3. If you are using almonds, press an almond into each coconut candy.
4. Place in fridge or freezer until firm.
5. Melt chocolate chips in a double boiler. Spoon melted chocolate onto the tops of coconut mixture in the molds. Return to fridge or freezer until firm. {To drizzle chocolate: spoon melted chocolate carefully into a baggie and cut the corner of the bag (as close to the corner as you can). Squeeze chocolate out through the hole and create a drizzle pattern on your candies.}
6. Flip the candy mold over, pop the candies out and enjoy! They keep best in the fridge, but are also good at room temperature!

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