Coconut Cream Chocolate Candies

I know I already posted one recipe for a chocolate valentine treat, but here is another! I probably ate way more chocolate than I should have today in the name of “taste testing”.

Before my kiddos were born holidays were fun, and Valentine’s Day was just a Hallmark holiday. But now that I have kids, their excitement for each holiday is contagious, and I feel like I’m a kid again!

My daughter can’t have wheat, soy, too much dairy, or processed sugar. We also recently found out (through her nutritionist) that honey is triggering some of her tummy issues as well. To replace honey, I have been making treats for her with dates or stevia when an occasion arrives. These Coconut Cream Chocolate Candies are sweetened with a little liquid stevia. I can’t wait to see her face when she discovers what’s for Valentine’s Day dessert tonight. These candies have a dark chocolate (somewhat bitter) taste, so if you are more of a milk chocolate fan these may not be the treat for you. However, the coconut cream concentrate gives them a smoother richer consistency than any chocolate I have made in the past.

It might be a bit late to make these for Valentine’s Day since the day is half over with. However, these would make a great treat any time of the year. You could use any shape silicone mold.


  • 1 cup of coconut cream concentrate (I get mine from tropical traditions < affiliated link *see note)
  • 4 ounces unsweetened bakers chocolate
  • 1 tsp vanilla extract (no corn syrup added)
  • Stevia to taste (I used 6 drops of liquid stevia)


1. Place coconut cream concentrate, unsweetened chocolate, and vanilla extract into your food processor and process on high till all ingredients are blended. My blend was a bit “crummy” rather than SUPER smooth and it turned out just fine. You may need to occasionally stop processing and scrape chocolate off the sides of your processor to make sure your mixture is blended well.

2.  Add stevia and process. Add a little each time and taste it before adding more. A little stevia goes a LONG way and too much can make the chocolate taste even more bitter.

3. Pour your chocolate into a silicone mold. I used a heart mold for Valentine’s but have used other shapes before. I poured my chocolate into a glass measuring cup first then used that for easy pouring into the silicone mold.

DSC_05734. Put chocolates in the fridge to cool for 30 min or more.

5. When your chocolate hardens, pop them out and eat them, or store in a Ziploc baggie in the fridge or freezer (for later use).



*Note: If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you


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3 Responses

  1. Yum! I have issues with honey just like your daughter. Have you looked into fructose malabsorption as honey is pure fructose? I’m not sure yet but I think that might be the trigger for me.

    • Kristine says:

      Yes! We have considered that. I was thinking about that when I read your e-mail update last night from your blog. I think she might have a mild case of fructose malabsorbtion. Too many raisins seem to upset her tummy as well. We try to limit some of her fruit intake. So even the date treats are “sometimes food”. She had some digestive issues after too many valentine treats this week.

  1. March 25, 2015

    […] (have I mentioned my husband loves Star Wars… particularly Darth Vader). I made myself some coconut cream candy covered strawberries. I added some raw sugar to my husband’s chocolates because he thinks my […]

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