If you know me in real life, every so often, you’ll see me limping around like I’ve hurt myself or hear me utter weird phrases like “burpees” or “snatches”.  It’s because I belong to this pretty intense gym called Crossfit.

 
Despite what its name might otherwise suggest, Crossfit is nothing like BowFlex or any of those rather questionable fitness programs that you see on TV. Instead, it’s the fitness program that fire departments, law enforcement, and military organizations use to get fit and stay in shape. Its emphasis is on constantly varied and high intensity workouts — kinda intense stuff like Olympic lifts and cardio intervals. It’s hard to imagine a 5″3 girl like myself lifting 50+ lbs overhead, I know, but I gotta make up for eating all these baked goods, all right?!
 
A lot of Crossfitters follow what’s known as the Paleo Diet. It excludes grains, dairy products, salt, refined sugar, and processed oils. Yeah… I don’t do that. I mean, I run a cupcake blog after all. But every so often, I inadvertently get guilted into rethinking my eating habits by the young/beautiful/healthy people at my gym who can lift way more than me. Maybe if I can just give up my beloved grains and sugars, I’ll be able to complete a Helen in under 8 minutes…?

Nah.

 
But eitherway, when I saw Coco from Roost‘s paleo-ish recipe for White Chocolate, Vanilla Bean Cups with Toasted Coconut & Pink Salt after a particularly intense Crossfit workout, I decided to give it a try:

 
Not bad, eh?

The candies tasted more like coconut and honey than actual white chocolate itself. They were easy to make, but looked incredibly impressive. People actually oohed and aahed when I brought these to my Crossfit gym. Their eyes boggled even further when I told them that the candies were Paleo and made of nothing but healthy fat (cocoa butter, coconut oil), natural sweeteners (vanilla bean, honey) and healthy grains (coconut flour). They were gone within two minutes.

So,  Crossfitters, this recipe is for you:

 
 
 
 
 
 
 
White chocolate candies on a counter
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Get the Recipe: White Chocolate Candies with Vanilla Bean, Coconut, and Honey For All Altitudes

Servings: 16 candies
Author: Michelle Lopez
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Ingredients

  • 3 tablespoons edible cocoa butter, (According to Roost, this is apparently available at Whole Foods in the oils section; Denver residents — I couldn’t find any at the two Whole Foods near me, so I went to Cake Crafts in Englewood)
  • 2 tablespoons coconut oil, (if you’re not a fan of coconut, use refined coconut oil — the candies will taste more like chocolate)
  • 2 tablespoons honey
  • 2 tablespoons coconut flour
  • 1 vanilla bean, seeds scraped and pod discarded/saved for another use

Instructions
 

  • In a double boiler (or a glass bowl set atop of a saucepan with boiling water), melt the cocoa butter. This will take a few minutes to melt — don't use a microwave, the cocoa butter burns too easily!
  • Once melted, remove bowl from heat and transfer melted cocoa to another bowl that isn’t hot.
  • Add the coconut oil, honey, vanilla seeds, coconut flour and whisk until blended.
  • Spoon mixture into candy molds. I used cheap disposable square and truffle candy molds from Wilton, but you can use other shapes if you'd like. Michael's has an awesome selection of different molds. If you like this recipe, it might be worth investing in a Silicone candy mold like this puppy. Be sure to keep whisking the mixture as you spoon it into candy molds because it easily separates.
  • The candies will be ready to enjoy after at least an hour in the freezer. According to Roost, they need to be stored in the freezer or they will lose their form. I found mine to be perfectly fine in the coldest part of my fridge.

Notes

Adapted from Roost
According to Roost, this is apparently available at Whole Foods in the oils section; Denver residents — I couldn’t find any at the two Whole Foods near me, so I went to Cake Crafts in Englewood
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