Black Forest Coconut Candy
If you look at my dessert archives you’ll likely realize that I don’t have much of a sweet tooth. I’d rather enjoy something savory than have a dessert (perhaps that’s why this post was mis-categorized as a dessert!). I think that is why I am so pleased to share this Black Forrest Coconut Candy recipe from the uber-talented Shoshana of Couldn’t be Pareve. I love that these candy’s are paelo friendly, gluten free and refined-sugar free.
Now, over to Shoshana! (I am so excited about this post… I hope you are too!)
I am honored to be guest posting on This American Bite. I am constantly inspired by the recipes Yosef shares here with all of us, so I was thrilled when he invited me to share one of my recipes with his readers.
Since I mostly blog about desserts and baking I knew I wanted to share a dessert recipe with all of you. This is one of my favorite new candy recipes, and it is in keeping with the types of healthy and natural recipes that make This American Bite site so wonderful. These Black Forest Coconut candies are the perfect guilt free sweet treat as they contain no refined sugar or grains but they are utterly delicious.
The candy has a texture that is kind of cross between a coconut macaroon and a piece of fudge and a small serving is totally satisfying. Even my coconut-hating husband loves them! Candy is something that I usually enjoy in small doses so the key to making it satisfying is to squeeze as much flavor as possible into each and every bite of candy. One of my favorite ways to do that is by using fruit juice concentrates to get a kick of flavor without adding too much moisture.
For these candies I used Eden Organics Tart Cherry Concentrate combined with cocoa powder to give them a black forest cake feel. I made them in ice cube molds to get cute shapes but they taste just as good made as a single piece and cut into small squares before serving. Quick and easy to make, and even easier to enjoy, these are candies I will be making again and again and I hope you will too.
Black Forest Coconut Candy
- 1 cup ground or shredded coconut (unsweetened)
- 3 tablespoons good quality cocoa powder
- 1 tablespoon sour cherry concentrate, such as Eden Organic
- 1/4 cup pure maple syrup
- 2 tablespoons virgin coconut oil
- 1/2 teaspoon pure vanilla extract
- pinch salt
Combine all of the ingredients in the bowl of a food processor and process until thoroughly combined. Press the mixture into silicone ice cube trays or into a small loaf pan. Press down firmly to make sure the candy sticks together. Chill until firm, at least one hour. If using a loaf pan cut into small squares. Store candy in an airtight container in the refrigerator for up at a week.