Triple Layer Coconut Candies

I like to get in my coconut oil every day. I recommend it for my students too. I believe the brain needs fats, but I seem to have a tough time convincing my students and parents that coconut oil is healthy for them. Perhaps this recipe will do it. It is so easy to use, I just don't get it. Why are they wary? Read this article about Coconut Babies.

I have been making coconut oil candies--"coco-crack" as some call it for several years. It is so easy, just melt, mix, pour and chill.  I love plain chocolate.  I adore peppermint added to the chocolate. And oh, the peanut butter flavor! I promised yesterday that I would post some recipes I have been playing around with. This one is nothing new--just a bit fancier than the type I have told you about before... a triple layer delight.

But since so many of you have asked on FB for the recipe. Here it is...just a quick bit of info first. The great folks at Tropical Traditions sent me this jar of their finest coconut oil. This is the good stuff. Amazing quality. Check it out here. I will have more news from them soon, so stay tuned to learn more about how you might be able to sample the Gold Label oil for yourself. No announcements today because I wanted to send you off to read the health benefits of the oil before we get going that direction. Contests have all sorts of rules about making health claims and I am certainly no researcher or doctor.

This is my simplest recipe, but I have more that I want to send to the Tropical Traditions site. I have a strawberry mousse that is incredible. That will be the one I will post with more news. Be watching.

Triple Layer Coconut Candies

3/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
1/4 cup cocoa powder
1/4 cup natural peanut butter, smooth or crunchy
liquid sweetener to taste, about 18 tsp equivalent, divided

Heat coconut oil until it is melted. Divide it among three bowls. In one bowl, stir in the cocoa powder until completely dissolved. Add liquid sweetener to taste. (I used about 6 drops of E.Z. Sweetz) In another bowl, stir in peanut butter until smooth. Add sweetener to taste. In the last bowl, add sweetener to taste.

To make individual candies, use a silicon form. Mine is squares, but mini muffin cups would work well,  as would conventional candy molds. The pan I use to make the square candies is available here. Divide the chocolate flavored oil among 12 small cups. Set the mixture into the refrigerator to set up. Be sure the mold rests evenly. Chill for about 10 minutes. Spoon the peanut butter mixture over the chocolate layer. Return to the refrigerator to set. When firm, take out and pour the remaining clear layer over the peanut butter. Chill until ready to serve.

Serves 12. Each candy is 167 calories and 1 net gram carb.

Just a note--sweeteners really vary a lot, so I cannot emphasize enough to taste and adjust the sweetness to your liking. This brand of coconut oil seems sweet and flavorful already, so yours may vary. Stevia is also a good choice, and you may want to use a vanilla flavored stevia in that case. I love the contrast of the flavors in this candy. The peanut butter lends a slight salty bite, and the coconut is creamy and delish. Chocolate speaks for itself.

Remember to keep these chilled. On hot days, coconut oil will melt quickly. On cooler days, they do just fine in my bento box where they are protected. I limit myself to 2 a day. These really take care of any sweet cravings. Today is my youngest son's 20th birthday. These are my only sweet treat. Good enough. I do kinda miss the days of the big birthday parties, but I don't miss baking those cakes and sorting a dozen little boys!

Remember to watching for bigger news coming soon.

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