I came across this recipe which will satisfy the sweetest of tooths this easter, plus its not loaded with artificial anything. Boiling the honey for two minutes sets it up like toffee, and then I kept tweaking the recipe to create these chewy little treats. I know you’ll love them.
- 1/2 cup honey
- 1 cup coconut butter*
- 1/4 cup cocoa powder (could omit for a non-cocoa treat)
- 1 tablespoon vanilla extract
- 1 cup unsweetened shredded coconut (omit if you prefer a smoother consistency)
Heat honey in a saucepan over medium heat until it boils. While stirring constantly, boil for two minutes. Remove from heat. Add coconut butter, cocoa powder, and vanilla. Stir. The heat from the honey will melt the coconut butter. Stir until smooth. Add coconut. Stir well.
Press into a baking paper lined 8″ square cake pan. You might see liquid pooling on top of the mixture. Leave it there or pour it off as you desire. (This liquid is water or oil from the coconut butter.)
Chill for 30 minutes. Pop out of pan. Peel off baking paper. Cut into strips and then cut the strips into squares. Put in a refrigerator dish with lid. Store in refrigerator. They are especially yummy served cold, but hold up well at room temperature too (getting a little softer).
*Coconut butter is the pureed meat of the coconut. It is not coconut oil. It can be pricey. You could try substituting natural almond butter or peanut butter, though I think the squares will end up softer overall. If you try this, please come back and comment with your results! You can also make your own homemade coconut butter from shredded coconut, however I’d suggest adding coconut oil to make up for the shredded coconut having been defatted.