My favorite part about making “paleo” treats these days is that you can simply take three or four ingredients and make them into the most magically amazing healthy and delicious treat! Of course there is the eating and savoring part that might rank a bit higher. Lately, I have been blown away by just how simple it can be to make healthy treats, and at the root of it all seems to be one key ingredient….coconut oil!
Coconut oil boosts your energy, improves digestion and metabolism, helps maintain a healthy heart, fights infection, provides organ support, boosts your immune system, and is even great for your skin and hair. Coconut oil makes me wish that I lived in a tropical place where I could grow coconut trees!
Valentines Day is a super exciting day at our house. I’m guessing it is because it is also mine and Jason’s wedding anniversary. This year marked #9. Whew! So, on Valentines Day the kids always plan out and dream up what (and how many) treats and concoctions we can make. I am always a fan of making sweets to begin with, and if they have anything to do with chocolate then I am all for it. One of the things we made was inspired by The Unrefined Kitchen, which very well may be my healthy recipe website fix for the time being. We’ll see.
For the filling:
2 1/2 cups shredded unsweetened coconut
1/4 cup coconut oil (un melted)
2 Tablespoons raw honey
For the coating:
2 additional Tablespoons coconut oil (melted)
approx. 10 oz chocolate chips
a mini muffin tin
mini muffin candy wrappers
Take the first three ingredients and blend in a high speed blender, like the Vitamix, or a food processor until it becomes a creamy paste. The coconut oil should be left at room temperature. You will need to stop and stir or use the tamper (if using a Vitamix). Fill candy molds or wrappers with coconut mixture and press it down with your fingers so that it fills them up 1/2 way. Lightly press an almond into each one.
Next you are going to heat 2 Tablespoons coconut oil and chocolate chips over medium low heat. Stirring constantly. Once melted, remove from heat. Fill the rest of the molds or wrappers with chocolate mixture. Set them into the freezer for an hour or two. Once they have cooled, pop them out and try not to eat too many.
Store in the refrigerator in a tight container.
The kids and I have been thinking of different things to do with this recipe, like adding peppermint extract to the coconut mixture and leaving out the almond to make a “peppermint pattie”. These are to die for. They are SO good. AND it’s great to know that they are pretty much a healthy boost disguised as candy.