Wednesday, December 22, 2010
I basically started with a ganache made with high-quality, unsweetened chocolate that I melted in a double boiler and added a little bit of coconut oil and then some full-fat coconut milk. I didn't shake the coconut milk so I could easily scrap all the cream off the top and include that in the ganache. You can find cans of coconut milk at Whole Foods. I sweetened the mixture with low-glycemic palm sugar--my favorite new, natural sweetener, which can also be found at Whole Foods. I then mixed in unsweetened coconut and chopped macadamia nuts. Although, chopped almonds would work well too. I made a small batch, but the recipe below could easily be doubled.
They have my daughter's seal of approval. My husband, who doesn't like coconut nor dark chocolate, said that the flavors are well balanced and that anyone who likes dark chocolate and coconut would really like them. On the other hand, my mom who loves both ingredients is waiting anxiously until she sees me on Christmas to try them.
Here is what you need to get started:
4 oz. Unsweetened Premium Chocolate
1 tsp Coconut Oil
1/3 c Coconut Milk (include all the cream from the top of the can)
1/4 c Chopped Macadamia Nut or Almonds
1/4 c Unsweetened Coconut
1/4 c Palm or Coconut Sugar
1/4 tsp Almond Extract (or 1tsp vanilla)
Melt chocolate and coconut oil in double boiler and add in coconut milk. Mix until thoroughly combined. Remove from stove and mix in almond extract or vanilla. Stir in palm sugar. Then mix in coconut and nuts. Let mixture cool for about 5 minutes. Use a teaspoon to drop round balls of chocolate mixture onto wax paper. Place in refrigerator to firm. Makes about 15 chocolate coconut candies.