Coconut Cream Candy (Edit recipe)

30 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	1285
Fat:	128 g
Carbohydrates:	31 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	25 mg
Fiber:	8 g
Sugars:	6 g
Calculated per serving.

by Pastured Kitchen

View original recipe

Serves: 4

Ingredients

1 cup Coconut Cream Concentrate
3/4 cup Coconut Oil
1/2 cup Macadamia Nut Butter
1/2 cup raw Macadamia Nuts
1/2 cup Dark Chocolate Chips, optional
1 tsp Vanilla Extract

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat Coconut Cream Concentrate so it can be stirred by placing the jar in a large bowl of hot water and let it sit for about 30 minutes. Make sure you do this slowly or the jar could crack or even break.
In a large mixing bowl, combine coconut cream concentrate, coconut oil, macadamia nut butter and vanilla extract and mix until smooth. To make things easier, use a stand mixer.
On a sheet pan lined with parchment paper, evenly spread out macadamia nuts and chocolate chips.
Pour coconut cream mixture over macadamia nuts and chocolate chips and spread out evenly.
Place sheet pan in the freezer for 30 minutes to let it set.
After mixture has set, remove from freezer and break into pieces.
Serve immediately.

Notes

Place pieces in a freezer container and store in freezer. Coconut bark pieces are to be served immediately from the freezer due to the low melting point of the coconut oil.