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.
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)
First, I melted the cocoa butter in a glass bowl over a saucepan with boiling water.
(I bought the edible cocoa butter at Whole Foods, in the raw food section across from the oils.)
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.
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.
I bought this candy mold on Amazon.
With the candy molds back in the freezer, I toasted the 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.
(adapted from Roost)
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