Chocolate Coconut Crunch
Vegan, gluten-free, dairy-free, refined sugar-free, heart-healthy
This is a very simple recipe to make. My coconut candy is really yummy starting with a 4-ingredient crunchy cookie base which I made healthy with a combo of coconut and oats. These candies are low glycemic using unrefined coconut sugar as a sweetener. The dark chocolate coating adds the right amount of bling to a perfect, heart healthy wafer candy.
Chocolate Coconut Crunch
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
2 and 1/4 cups oats
3/4 cup shredded coconut
1/2 cup coconut sugar
pinch of salt
3/4 cup coconut oil
Chocolate
1 cup dark chocolate chunks or chips
1 tablespoon coconut oil
large crystal salt for tops
Makes 24 candies
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Instructions
1. Preheat oven to 350ºF/180ºC. Prepare two 12-count single brownie tins or three 12 cavity mini square pans liberally with baking spray.
2. Using a small food processor or blender combine oats, coconut, sugar and salt. Pulse until the oats are broken down into a rough crumble. Place in a bowl.
3. Melt the coconut oil and pour the heated oil into the bowl with oat-coconut-sugar-mixture and stir to combine into a crumbly, wet dough.
4. Press dough firmly on the bottom of each square to make individual, solid crusts. Use enough dough to make a ½-inch (12 mm) crust, when compacted.
5. Bake single brownie tins for 12 minutes, mini tins for 10 minutes. Once cooled, place tins in freezer.
Chocolate
6. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Stir to combine into a glossy, smooth chocolate coating.
7. Remove pans from freezer and remove each coconut square. Holding a square in your hand, dip its corner into melted chocolate, dip twice for extra chocolate. Then sprinkle large crystal salt on tops before chocolate sets.
Photos by Brian Byllesby
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