- Lisa Baughn
Coconut Candy has been a favorite treat since before we left California. That hot, exhausting summer was spent stripping wallpaper applied to our model home, in quarter size chunks. Yes, you read that right, chunks the size of a quarter. Room after room of tedious, fingernail splitting, monotonous work, done with the goal of redoing our entire home to sell. Cocoa Coconut Candy gave us the energy to power through the days of stripping, refinishing walls, paining and all the other projects we were doing.
Back in the early 2000's stevia was bitter and rather yucky, so this was a tricky recipe to make. Now, in the "Golden Days of Stevia" it is a snap! Assemble your ingredients, and ladle into ice cube trays. VCO is liquid above 76 degrees, and solidifies below in cooler temps, so keep this in mind with your candy. Freeze or put in the fridge to harden and pop out for a delicious, completely sugar free, Chocolate Stevia Coconut Candy snack!
- 1 cup virgin coconut oil (Tropical Traditions Gold Label) melted
- 1 teaspoon vanilla
- 2-3 droppers liquid stevia
- 1/3 cup cocoa powder (Rapunzel Organic)
- ¾ cup coconut
- ¾ pecans
- Dash salt
Mix ingredients well, spoon into ice cub trays or mini cupcake tins. Freeze or refrigerate until firm, and enjoy.
Cocoa Coconut Candy can be set out at room temperature for a few minutes to soften slightly. Keep in mind, it will melt if it gets above 76 degrees, so think twice before setting it out on a buffet picnic on a hot day.