7 Surprising Foods You Might Be eating Everyday That Are Sabotaging Your Success

Coconut Candy

Posted by on Oct 29, 2014 in Recipes: Desserts | Sweet Treats | 0 comments

 

Screen Shot 2014-10-16 at 4.16.55 PM

 

Halloween is almost here. To help avoid the trick-or-treat candy overload or tempting spooky desserts, I like to keep healthy ingredients around to make something sweet and tasty.

Candied and toasted coconut chips will be my preferred Halloween treat. This recipe takes a long time to prepare (4 hours), but most of it is unattended soaking and baking – just set a timer. I made the cinnamon flavor, but they all look delicious.

For a quick alternative you can buy Dang Toasted Coconut Chips at most local stores. Either way, pour the candied coconut chips into a bowl to munch on. You and your kiddos are worth it!

 

Each flavor makes 3 cups

 

Ingredients:

Cinnamon Coconut Candy

  • ¾ cup canned coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • 2 tsp ground cinnamon
  • 3 cups unsweetened coconut flakes

 

Chocolate Coconut Candy

  • ¾ cup canned coconut milk
  • ½ cup Coconut sugar
  • ½ tsp sea salt
  • 2 Tbsp cocoa powder
  • 3 cups unsweetened coconut flakes

 

Vanilla Coconut Candy

  • ¾ cup canned coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • 2 vanilla beans, split lengthwise and seeds scraped
  • 3 cups unsweetened coconut flakes

 

Pumpkin Pie Coconut Candy

  • ¾ cup canned coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • 2 tsp pumpkin pie spice
  • 3 cups unsweetened coconut flakes

 

Directions:

1. Decide what flavor you want to make. It’s recommended you only bake one batch at a time, otherwise baking times can greatly vary and leave you with chewy or burned coconut. I made the cinnamon flavor.

2. In a large bowl, mix all the ingredients (except coconut flakes) for the flavor you choose.

3. Stir in coconut chips and soak 2 hours.

4. Preheat oven to 200°F. Spread soaked chips into a thin layer on a parchment lined baking sheet. (I used 2 baking sheets to spread out the coconut into a very thin layer to bake properly.)

5. Bake for 2 hours, stirring once at the 1 hour mark.

6. Remove chips from oven and increase heat to 350°F. Return chips to oven and keep an eye on them. Cook for 5-10 minutes or until golden in color. Do not let them burn, you will be sad.

7. Remove from oven and cool. They might not feel crispy yet, this is fine. The coconut flakes will get crunchier as they cool.

* Time-management tip: Set out the ingredient the night before and start the soaking process first thing in the morning. You can also start soaking before you prep dinner or make it over the weekend. Make sure you will be home for 5+ hours to complete this recipe.

 

Recipe credit and photo credit: Our Paleo Life

7 Surprising Foods You Might Be eating Everyday That Are Sabotaging Your Success

Leave a Comment

Your email address will not be published. Required fields are marked *