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Thursday, June 16, 2011

Coconut Almond Black and Whites

I do love contrast--both in color and flavor.  I think these black and white treats are really awesome! Very rich and wonderful right out of the freezer. Being based on coconut oil, they will melt in your fingers a bit, especially in the summer heat, so be sure to keep them cold! They are really pretty though, and look great on the stand I just made out of burner covers from the Dollar Tree. (Yep, it is summer and I have time to indulge the crafter in me)

Coconut oil is good for you in so many ways. These gorgeous treats taste and look like a gourmet candy, but they are easy to make. The inspiration for my version came from Free Coconut

White Layer:
1 1/4 cup unsweetened coconut (310 mL)
1/2 cup unrefined coconut oil (125 mL)
1/2 cup chopped almonds (125 mL)
1/4 cup powdered erythritol (60 mL)
1 1/2 tsp almond extract (7 mL)
1 packet stevia

Chocolate Layer:
3/4 cup coconut oil, melted (185 mL)
1/2 cup cocoa powder (125mL)
3 tbsp powdered erythritol (45mL)
1 tsp vanilla extract (5 mL)
1 tsp instant coffee (5 mL)
1 packet stevia

Prepare the white layer first. In a ceramic cup, melt the coconut oil in the microwave for about 30 seconds or until liquefied.  In a small bowl, combine coconut, melted coconut oil, almonds, erythritol, almond extract and stevia.  Press the mixture into silicon mini muffins cups or an 8” x 4” silicon loaf pan or parchment lined pan. Freeze the white layer while preparing the chocolate layer.

Next prepare the chocolate layer. In a ceramic cup, melt the coconut oil in the microwave for about 30 seconds or until liquefied.  In a small bowl, combine melted coconut oil, cocoa powder, erythritol, vanilla extract, instant coffee and stevia. When the white layer is fully chilled and firm, pour the chocolate mixture over the white layer. Return to freezer.

When ready to serve, pop the candies out of the cups and serve. If using the loaf pan metod, let the layers warm until just easy enough to cut with a sharp knife, then cut into 24 squares. Serve chilled or frozen, as coconut oil melts easily at warm temperatures.

24 candies each         148 calories  1 net g carb

Helpful Hint: Refined coconut oil would work for this recipe, but the unrefined will enhance the rich coconut flavors. Look at health food stores or online for the best coconut oil choices.

24 ought to be enough to satisfy a sweet tooth for quite a while! I don't have to think about dinner tonight because we have buy one get one free salads at our favorite pizza place. What to do with all the extra time--except to make these of course!

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Joan said...

These treats are so pretty! I love having another option for coconut oil too.

Rettakat said...

I was JUST going to say what Joan did, that I am always on the look out for ways to use coconut oil. I love stuff I can make and keep in the freezer, only taking out what is needed at the time. I'll definitely be trying these. Thanks!

Oh, and the little tower tray is cute... I never would have guessed how it was made, LOL!