Coconut Candy Bars
- 1 (14 oz.) can sweetened condensed milk
- approximately 3 cups unsweetened shredded coconut
- Roasted almonds (I made 18 bars and use 36 almonds)
- 14-16 oz. milk baking chocolate bars-chopped
- Line 8×8 dish with baking paper or aluminum foil leaving an overhand on each side, spray with nonstick spray, set aside.
- Stir together sweetened condensed milk and shredded coconut until evenly combined. Start with 1 can sweetened condensed milk and 2 cups of shredded coconut. Stir it well, if it’s too thin, gradually add more coconut until it’s thick, but not too dry. It will be a little sticky but should hold together in shape when you squeeze it with your hand.
- Spread the mixture in prepared dish. The mixture is thick and sticky, so the easiest way to spread it into an even layer is to wet your hands with water and press the mixture with your palms, or use a wet spatula. Try to create an even layer and smooth the top as much as you can.
- Arrange roasted almonds on top and gently press with your palms to stick to the mixture. I made 18 bars from 8×8 inch dish, so I place 36 almonds on top (6 rows lengthwise and 6 rows crosswise; 2 per each bar). You can make smaller or larger bars, up to your taste.
- Place in the freezer for 15-20 minutes to firm. Transfer firmed mixture together with baking paper to cutting board. Cut the bars and separate them. Gently press with your fingers to make a round shape on the edges. Place back in the freezer to harden completely, about 30 minutes.
- When the bars are firm, melt chopped milk chocolate. Line a tray with parchment paper, set aside.
- Take a few bars at the time from the freezer, so the rest won’t soften before you manage to cover them with chocolate. Using a fork dip each bar in melted chocolate to cover completely, tap the fork on the edge of the bowl to drip the excess of chocolate and transfer chocolate covered bar onto parchment paper lined tray.
- Place chocolate covered bars in the fridge or freezer until the chocolate has set.
*The amount of coconut might vary depending on the brand of sweetened condensed milk and coconut that you use for this recipe! Some brand of condensed milk has a thicker consistency and different brand of shredded coconut has different texture and moisture!
2 Ingredient Chocolate Coconut Candy Clusters (Vegan, Gluten Free, Paleo, Dairy-Free)
1 cup paleo vegan chocolate chips
- 1 cup unsweetened coconut shreds or flakes
- Line a medium baking sheet with wax paper or parchment paper. Clear some room in the freezer for this sheet. Set aside.
- To melt the chocolate, use the double boiler method or do the following. Add chocolate to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth.
- Add in coconut. Stir and fold until well combined and thoroughly mixed.
- Using a 1-tablespoon cookie scoop, scoop and drop candy mixture onto the prepared baking sheet, spaced evenly apart. Here is the 1-tablespoon cookie scoop that I use and love.
- Chill in the freezer for 10-20 mins, until firm. Enjoy! Storing instructions below.
Dark Chocolate Coconut Bites
- 2 cups desiccated coconut
- 4 tablespoons honey or maple syrup
- 5 tablespoons coconut oil
- 1 teaspoon vanilla
- 4 ounces dark chocolate for melting (i.e. chocolate chips)
- Pulse the coconut in a blender or food processor until the texture becomes like thick flour. Transfer to a bowl and add the honey or maple syrup, coconut oil, and vanilla. Stir until a thick paste forms.
- Using your hands, squeeze the mixture into about 18 small balls. I found that rolling was difficult because they weren’t sticky enough, but I was able to shape them into balls by first squeezing them in my palm a few times (you’ll get some oil on your hands), and then gently shaping it from an oval into a round ball. Place the coconut balls in the refrigerator for about 30 minutes or until firm. I could tell that mine were ready because there was a small white ring of solidified coconut oil around the base of each ball.
- Melt the chocolate slowly and gently until smooth and spreadable. We don’t have a microwave, so I had the best results melting this in a stainless steel bowl placed in a hot oven for about 10 minutes.
- Lay out a sheet of wax paper. Using two forks, roll each coconut ball in the chocolate until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off the fork. Gently nudge the chocolate covered ball onto wax paper and chill until the chocolate has hardened. Store in the refrigerator.
* It’s very important to use coconut oil because other oils won’t harden like coconut oil, and that hardening is what holds the shape together.
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