Melt 2 teaspoons coconut oil, in medium sized pan. Add honey, coconut flakes, almond slices, salt and extract, heat over medium heat for about two minutes.
Drop by teaspoonfuls (for 12) or tablespoonfuls (for 8) on a cookie sheet lined with parchment paper (I added a small amount of palm shortening to insure that the candies would not stick). Cool completely (I put mine in the fridge to speed up the process).
Meanwhile, melt the chocolate chips low heat just until melted. Add coconut oil and continue heating just until everything is melted.
Dip cooled candies into the chocolate and place back onto parchment-lined cookie sheet. Cool completely (works well to place them in fridge), and enjoy!
Rachel from Ontario, CA just won $50 for this recipe and photo! Submit yours here.
Combine the milks and sweetener in a heavy saucepan over medium high heat and bring to a simmer. Once the milk is simmering, reduce the heat to low.
Slowly whisk about a ladle full of milk into the egg yolks, whisking the entire time. Slowly add the egg yolk mixture back into the warm pan, whisking the entire time. Add the lemon peel at this time.
Continue cooking the mixture on low and stirring until it thickens up, coats the back of a spoon. Remove from heat and stir in the lemon juice. Strain the mixture to remove any seeds and the lemon peel.
Place in the fridge or freezer to cool. Once cooled, run thru an ice cream maker or freeze it in a loaf pan or use the zip lock method.
Notes:
Zip lock method – simply pour the mixture into a zip lock bag and freeze. When you are ready to serve the gelato, place the frozen mixture into a blender and blend until smooth!
Pour the warmed coconut cream concentrate into a medium bowl along with the coconut cream (this is the solid layer on top of coconut milk – just scoop it off and leave the liquid layer behind).
Stir until blended. Add matcha and honey, tasting and adjusting to the level of “sweet” you prefer.
Refrigerate the truffle filling for 15 minutes, or until it is firm enough to roll into balls. Using your hands, roll the filling into small rounds, using about a tablespoon of filling per truffle. If you are going to dust them in cocoa, do this right after rolling and then refrigerate the truffles (I sifted some cocoa with a little powdered stevia, and used that to roll half of the truffles). If you want to dip them into dark chocolate, refrigerate for an hour after rolling so they will be firm enough to dip.
For chocolate-dipped truffles, break up your chocolate and heat gently in a double boiler or low flame until the chocolate is completely melted. Dip the truffles into the chocolate and then place them on waxed paper to cool.
1 teaspoon lemon extract/oil (optional for stronger lemon flavor)
Line a mini muffin cup with paper liners.
For crust: Process all ingredients about 2-4 minutes until you they stick together. Press about a teaspoon of the mixture into each mini cup to make a crust.
For filling: Process coconut flakes for 10-20 minutes until you get the consistency of coconut butter. Add the rest of the ingredients and process to combine. Scoop mixture into cups (about a tablespoon in each).
Refrigerate tarts for an hour or two until firm. Store in the refrigerator or freezer.
I love this recipe. It’s easy, just a handful of ingredients, and no cooking involved.
If you read the comments below from when the recipe was first posted you’ll see my comment and the way I like to make it. But you don’t have to; I can tell you right now.
I like to use the juice from 2 (usually large) lemons, and all of their zest (or almost all). Then I warm the Coconut Cream Concentrate to a smooth, stir-able, peanut butter consistency and stir all the ingredients together. Warming the CCC is important; that’s what gives the balls a smooth, creamy, melt-in-you-mouth taste and texture. I usually don’t use any of the optional stuff. Sometimes I even add a few tablespoons of melted coconut oil in, but that is totally optional as there is already a good amount of oil in the CCC.
After stirring everything together, I scoop the balls unto a cookie sheet (or whatever other flat baking-pan like thing my hands grabbed first) and freeze or refrigerate until firm. If the mixture is too thin for scooping just stick the bowl into the freezer for a couple minutes at a time and stir until the desired consistency is achieved.
So when life gives you lemons, make these. Watch the video for a quick walk-through and enjoy these tart and creamy little bites. The only thing you’ll have to worry about is not eating the entire batch in one day.
Enjoying Lemons,
Sarah:)
Quick Lemon Coconut Candy (No Bake)
Quick Lemon Coconut Candy
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Mix the first 4-5 ingredients together until well mixed and smooth. Form into balls, roll them in the coconut flakes and refrigerate or freeze. You can also put them in candy molds without the coconut flakes to get a different look. They will harden when refrigerated.
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
It’s true! These creamy little bark-like “crunchies” are seriously better than candy. No lie.
When this recipe was first published over 2 years ago it became an instant hit. Readers raved about the stuff. When I made it myself, I did too.
It is very simple and easy to make. The only really long part is waiting for the Coconut Cream Concentrate to warm up to a liquidy-ish state (see our video on how to do this) for proper measuring and mixing. After that, it’s just a throw-it-all-together-and-refrigerate process. How much simpler can it get?
The first time I made this 2 years ago, the whole batch was gobbled up and then (it being Christmas and everything, with various other sweets lying around) was promptly forgotten. Now, at around the same time this recipe was first posted two years ago, we’ve finally gotten around to making another batch. At the first bite the taste of the salt turned me off, but on the second piece, I remembered why I liked this recipe so much. It’s creamy, rich, versatile, easy, crunchy and low on sugar without sacrificing any taste. That is a nice thought considering how much one can overload on sugar this time of the year.
I like to cut down on the salt (not a big fan of the sweet and salty mix) and add a bit of vanilla extract. Chocolate is a great addition to this as well. Just melt and spread over the bark before chilling or drizzle. Use your imagination (this recipe will actually let you, it’s next to impossible to mess it up), watch the video below for a step by step tutorial and mix up a batch to add to your Christmas cookie and candy plate. You won’t regret it. I’m sure of it.
Process sugar in a food processor until very fine.
Spread nuts in a cookie sheet and toast very lightly in a low heated oven. Place Coconut Cream Concentrate jar in hot water to soften. In a medium sized bowl, beat desired amount of Coconut Cream, your choice of sweetener (see below), coconut oil, and salt with a mixer until creamy. Make sure the sugar and salt are mixed in well.
Fold the toasted nuts into the mixture and mix well with a large spoon until all nuts are well coated. Spread mixture evenly on a cookie sheet covered with parchment paper.
Sprinkle the coconut shreds or flakes toasted lightly if desired over the Nut Crunchies and place cookie sheet in the refrigerator.
When cold, break apart the Nut Crunchies into bite-sized pieces and store in covered containers in the refrigerator.
Note: all measurements are approximate and can be varied to suit your taste. It is pretty hard to mess these up.
Variations:
Use any nuts you prefer, and/or use stevia instead of sugar to taste.
Stir dried coconut toasted into the mixture before spreading out.
Add flavoring such as a tablespoon or two of lemon juice and some lemon zest for Lemon Nut Crunchies.
Melt some organic dark chocolate, and spread over the mixture before or instead of sprinkling on the coconut and refrigerating.
Stir bits of dried pineapple into the mixture for Pina Colada Nut Crunchies
Use your imagination!
Beware: They are addictive! But sooo healthy too. Enjoy!
Preheat oven to 450 degrees. Lightly grease cookie sheet(s) and set aside.
Mix dry ingredients together and cut in oil with pastry cutter or use your hands until just blended. Beat egg in separate bowl. Add milk and egg to dry ingredients. Mix until just blended. Don’t overwork dough.
Roll out dough to 2 inch thickness. Cut out biscuits with biscuit cutter or use a small drinking glass. Bake for 10-12 minutes in preheated oven on the prepared cookie sheets until tops are golden brown. Cool biscuits on cooling rack.
Cut up fresh strawberries or any cut fruit of your choice. Whip heavy cream with vanilla extract and sweeten to taste with sweetener of your choice. Cut tea biscuits in half and top with the berries and cream. Enjoy!
Note: A guest said those are the best biscuits she ever tasted, what’s my secret? I said Tropical Traditions coconut oil!
Place all ingredients except the nuts, coconut and sunflower seeds in a large glass bowl and set in simmering water and mix until everything is well blended. Stir the desired amount of the last three ingredients.
Spread fudge in a 9×12 glass pan with buttered parchment paper. Cool in refrigerator or freezer.
