- 2 cups shredded or desiccated unsweetened coconut
- ⅔ cup melted coconut oil
- ⅓–½ cup smooth, unsalted,
- unsweetened peanut butter or other nut/seed butter or soy (nut-free) nut butter alternative
- 1 tsp–1 tbsp maple or yacon syrup, to preferred sweetness
- 1 tsp Chicory Root Inulin with Stevia or favourite sweetener
- ½ tsp blackstrap molasses
- ¼ tsp Himalayan salt
- Stir all the ingredients well in a bowl then press into candy moulds, ensuring the oil is evenly distributed to all candies.
- Refrigerate for 1 hour, or until solid.
- Store in the refrigerator for several days (if they last that long) and for over a month in the freezer in a sealed container.
- 1 recipe Peanut Butter Coconut Melts, chilled in the freezer until frozen
- favourite sugar-free dark chocolate, melted in a double-boiler (or in a bowl above a pot of hot water)
- Dip frozen Peanut Butter Coconut Candy Melts in melted sugar-free chocolate, place on a piece of parchment paper and refrigerate until solid (about 15 minutes).
- If you would like a thicker coat of chocolate, return the candies to the freezer for a few minutes, then dip each back into the melted chocolate, return to the parchment paper and refrigerate until ready to serve.
- Like the melts, these candies can be stored in the refrigerator for several days or for over a month in the freezer in a sealed container.
Dr. Theresa Nicassio is a registered psychologist (#1541) and author of YUM: plant-based recipes for a gluten-free diet (Sept 2015). Embracing a holistic perspective of health and certified as a gourmet raw food chef, nutrition educator and integrative energy healer, Theresa focuses her time providing psychotherapy to clients in her private practice in Vancouver.