Coconut candies recipe

Ingredients

• ½ cup (125 g/4.4 oz) coconut butter, at room temperature
• ½ cup (110 g/3.9 oz) coconut oil, at room temperature
• ¼ cup (40 g/1.4 oz) erythritol or Swerve, powdered
• 1 teaspoon sugar-free extract of your choice (such as vanilla, lemon, peppermint, or almond)
• Few drops liquid stevia, to taste (optional)
• 3 ounces (85 g) extra-dark 90 percent chocolate
• 1.2 ounces (35 g) cacao butter

To make the Candies
1. In a bowl, combine the coconut butter, coconut oil, erythritol, and flavoring extract. Mix until well combined. If you want a sweeter taste, add the stevia.
2. Fill a silicone candy mold, silicone ice-cube trays, or mini muffin cups with about 1 tablespoon (15 g) portions of the coconut mixture. Freeze for 30 minutes to 1 hour.
To make the Coating
3. Melt the dark chocolate and cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup (235 ml) of water, over medium heat. Mix well. Let the chocolate cool before use. It shouldn’t be hot, but should still be liquid. If you are using any of the Homemade Dark Chocolate recipes, you may need as much as 5.3 to 5.6 ounces (150 to 160 g) to coat all the fat bombs.
4. Gently pierce each frozen candy with a toothpick or a fork. Working one at a time, hold each candy over the melted chocolate and spoon the chocolate over it to coat completely. Turn the stick as you work until the coating is solidified. Place the candies on a parchment-lined tray and drizzle any remaining chocolate over them.
5. Refrigerate the coated candies for at least 15 minutes to harden. Keep refrigerated for up to 1 month or freeze for up to 3 months.