White Chocolate + Vanilla Bean Spring Candies - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

This past Easter weekend, I decided to make the recipe from the video I posted on the first day of spring from Roost for a Sunday spring brunch. I found the recipe to be easier than I had anticipated, and am glad it didn't include any sugar or gluten. The bite size of the cups make for the perfect amount of salty-crunchy-sweet.

white chocolate vanilla bean candies

Ingredients:

4 tbsp cocoa butter

2 tbsp coconut oil

2 tbsp honey

2 tbsp coconut flour

1 vanilla bean (seeds scraped out)

1 tbsp coconut flakes, toasted

pink Himalayan salt (finely ground)

ingredients on a shelf

First, I melted the cocoa butter in a glass bowl over a saucepan with boiling water.

melting cocoa butter

(I bought the edible cocoa butter at Whole Foods, in the raw food section across from the oils.)

white chocolate vanilla bean cups

Once melted, I transferred the cocoa butter to a different bowl (that wasn't hot) and added in the coconut oil, honey, vanilla seeds, coconut flour and whisked until blended.

removing vanilla bean seeds

pouring honey

adding coconut flour to candies

whisking white chocolate vanilla bean cups

Then I placed the bowl in the freezer for 10 minutes before removing it (whisking again) and spooning it into the silicone candy molds. I quickly figured out that the honey separates easily from to cocoa butter, so whisking every 5 molds keeps the mixture together.

filling candy moldsI bought this candy mold on Amazon.

With the candy molds back in the freezer, I toasted the coconut flakes.

coconut flakes

toasted coconut flakes

Frozen candies! I just added a little toasted coconut and pink salt on top of each one. I kept them in the freezer until we were ready to eat.

white chocolate vanilla bean candies

 (adapted from Roost)

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