Get the Recipe: White Chocolate Candies with Vanilla Bean, Coconut, and Honey For All Altitudes
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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