December 7, 2014

7th December!

If you are not much of a baker – this is the recipe to go with. No need to even heat the oven. A pot, a spoon, a fridge – and you are good! These intense chocolate-coconut candies take probably less than 20 minutes to do from scratch. I like to roast the coconut shreds a little beforehand – gives it a great flavor and smell. To do so – just put coconut shreds into a pan and heat to medium-high heat [no oil]. Stir constantly until some of the coconut starts to brown and you get an intense roasting smell!



  • 170g dark chocolate [good quality]
  • 1.25 cups sugar
  • pinch salt
  • 4 tablespoons water
  • 4 tablespoons coconut oil
  • 2 teaspoons vanilla
  • 1.5 cups coconut shreds

_ line a wooden board [or something different that fits in your fridge] with parchment paper

_ melt chocolate in coconut oil and water

_ add one tablespoon sugar at a time [stir until dissolved]

_ stir in salt and vanilla

_ take off the heat and stir in coconut shreds


_ use a small scoop [melon baller, round spoon, …] to make small mounds of coconut candy on the parchment paper


_ refrigerate until firm

_ put into jars or air tight containers [store in the fridge]


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