These coconut oil ‘candies’ or ‘fat bombs’ as some people call them, are incredibly useful for evening sugar cravings. They can be made extremely low carb with your alternative sweetener of choice (I prefer xylitol/stevia mix for these), and they are great to have in the fridge for when you are in the throes of a craving, or just great as an evening snack. It’s hard to explain but these seem to satisfy something in my body and I can just feel myself going ‘ahhhhhh… I’m better now’. Maybe it’s the combination of the cocoa powder and coconut together working it’s magic. Whatever it is, I’ll take it!
Tips for making Coconut Oil Candies
- These are yummy but they’re hard to overeat since they are only lightly sweetened and mostly coconut oil, so are extremely satisfying.
- Cover these candies with dessicated coconut or even crushed almonds to make them fancier “truffles”.
- Put the mixture in a silcone mold so the finished product is in neat shapes!
Coconut Oil “Candies”
Makes about 18 candies
- 1 cup softened cold pressed virgin coconut oil
- 1 teaspoon vanilla extract
- 1-2 Tablespoons equivalent to sugar of your sweetener of choice. I use xylitol.
- 1/2 teaspoon celtic sea salt
- 2-4 Tablespoons organic unsweetened cocoa powder
- 2 T almond butter or other nut butter (optional)
- optional – unsweetened dessicated coconut (for rolling or sprinkling)
Mix all ingredients together in a bowl or food processor until mixture is smooth. Drop by the tablespoon onto waxed or parchment paper, or into the dessicated coconut. Refrigerate until the candies are solid, then store in a covered container in the fridge.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.