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!
In the bowl of a standing mixer stir coconut oil until creamy with no lumps (if oil is too thick set bowl in warm water). Add nuts, cocoa powder and sweetener, mixing after each ingredient. Mix the dried fruit in.
Spread fudge into 7×11 or 8×8 inch pan and refrigerate or freeze until firm. Cut into squares and serve. Keep refrigerated.
Mix coconut flour, rice flour, baking soda, baking powder and salt together.
In a large mixing bowl beat the sugar, butter or shortening, eggs, lemon and lime peels, lemon and lime juices and water. Mix in flour mixture until well blended.
Shape dough into small balls with your hands and place on an un-greased cookie sheet. They don’t spread too much.
Bake 10-12 minutes or until set. Immediately remove from cookie sheet and cool on a wire rack.
Sauté the green beans in a few tablespoons of oil.
A few minutes or so before the desired degree of doneness, add more oil, if necessary, and the garlic and tomatoes. Sauté a few more minutes.
Remove pan from heat. Add salt and pepper and a good sprinkling of cheese, if desired. Serve warm or hot. (I haven’t tried them cold; they might also be good that way.)
This could probably work for other veggies such as broccoli.
In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined.
Beat egg whites until stiff peaks from. Fold into coconut mixture along with cream of tarter.
Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10 – 15 minutes, or until browned.
Cool cookies on cookie sheet and dip into chocolate glaze if desired (recipe below).
Chocolate Glaze
Classic Coconut Macaroons Chocolate dipped
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
1 cup semi-sweet chocolate chips or chopped chocolate chunks
Over medium-high heat in a saucepan, heat honey, cream, coconut cream concentrate, vanilla and salt.
Stir constantly using a whisk – mixture will bubble – you want it to bubble lightly – continue to stir until mixture reaches about 260 degrees on a candy thermometer.
Turn off heat and stir in almonds and coconut.
Grease 8×8 pan – pour in caramel mixture and allow to cool or put in refrigerator to cool faster.
Once cool, cut into desired shape and size and place on wax paper – melt chocolate and brush on top of caramels – allow chocolate to harden and they’re ready to eat!
1. Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda.
2. In a large bowl combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer.
3. Mix dry ingredients into wet, blending with a hand mixer.
4. Gently fold in persimmons.
5. Place batter in paper lined muffin tins.
6. Bake in preheated oven for 20-25 minutes.
7. Cool and frost.
Makes 12 muffins
Persimmon Cream Cheese Topping:
Combine all ingredients and add more honey or spices to taste. Add a dollop of persimmon cream cheese topping on the muffins and sprinkle with cane sugar.
