Make it Clean Monday: Chocolate Coconut Freezer Candy or Chocolate Chunks/Chips
With Halloween just around the corner I am seeing more and more commercials for my favorite sweet candy treats. Reese’s Peanut Butter Cups have to be one of my favorite candy treats. It’s a combo of peanut butter and chocolate so how could you go wrong? Have I mentioned I love chocolate?
So in order to not fall off my no sugar wagon I am dedicating this “Make it Clean Monday” to Coconut Chocolate Freezer Candy.
The best thing about this recipe is you can freeze it in silicone candy molds and you have chocolate candy to get you past a Halloween candy craving. I often take a chocolate candy and scoop up some almond butter with it and vola!… I have made my taste buds happy and didn’t have to eat a corn syrup laden piece of candy to do so. Now, if you can eat a piece of candy (or a few pieces) and not go overboard during this candy season, all power to you! I am not so strong willed. Once I eat one, I don’t stop. So these are a great way to keep me from eating all the neighborhood kid’s candy before they get any.
Oh, and just to warn you, this is a darker tasting chocolate. My husband doesn’t enjoy my chocolates but the kids and I love them.
Ingredients:
- 7 ounces (about 3/4 cup) of organic coconut butter
- 1/2 ounce unsweetened bakers chocolate
- 1/2 tsp vanilla extract (no corn syrup added)
- 1 pinch of salt. We buy our Redmonds Real Sea Salt from Thrive Market.
- Pure Liquid Stevia to taste: I used 8 drops of liquid stevia with this batch. You could use raw honey instead if you are looking for a sweeter tasting candy.
Directions:
1. In a small saucepan set to very low, melt your coconut cream concentrate. You will have to rotate the chunk of coconut cream and scrape it to help it along in the melting process.
2. Once your coconut cream concentrate is melted add your vanilla extract, salt, and bakers unsweetened chocolate. Stir until the chocolate is melted.
3. Add a little stevia at a time and taste as you add it in until it is as sweet as you would like it.
4. Pour your finished melted chocolate onto a cookie sheet or into candy silicon molds (These heart shaped silicon molds are my favorite candy molds right now. They are easier to clean than the ones I have pictured.)
5. Now you can do any of the following:
- Make freezer candy: Pour into a candy silicon mold and place in the freezer to set. Then pop the candies out when solid (I would wait at least 24 hours so that the candy fully hardens) and keep the candies in a freezer bag in the freezer.
- Make chocolate chips/sprinkles: Pour on a cookie sheet to put in the freezer to set. Then after at least 24 hours, take a pizza cutter and cut the frozen chocolate into mini squares to use as chocolate chips or sprinkles. You also would have to store these in a freezer bag in your freezer. I also use my hands to break apart the chocolate sometimes.
OR
- Spoon it right into your mouth: I don’t recommend starting this as you may not stop. Not that I know from experience… just sayin’.
Here is a photo of the chocolate spread out to make “chocolate chips” or “chocolate sprinkles” before putting it in the freezer.
This is after 24 hours in the freezer. I took my cookie cutter and cut chocolate chunks. They are chunkier than your average chocolate chips and I don’t worry about size consistency (as you can see) You want to cut them quickly and get them into the freezer as soon as possible or they will start to melt and loose their form.
Tips:
Store them in the freezer until you are ready to eat them. The chocolate chips/sprinkles are great for putting over home made ice cream. Every Sunday the kids have “banana ice cream” (frozen bananas in a blender) for dessert and they love adding these chocolate candies or chocolate sprinkles on top).
If while using as chocolate chips in baking they do not hold their form quite as well as store bought chocolate chips. So they will add chocolate flavor to breads or cookies when baking, but they tend to melt more than the store bought chocolate chips. I have added them to the tops of chocolate muffins or cookies and they worked well.
My kids and I love these chocolate chips in sweet breads (like pumpkin and banana), in cookies, or on top of Greek yogurt, or just as little chocolate candies.
Some fun candy molds sold on amazon:
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Sounds pretty good