I’ve been keeping this recipe under wraps for a while now. I unintentionally created it a few weeks ago when I was working on a fudge project. But accidents do happen, and sometimes they turn out to be delicious blessings in disguise!
You’d never know that this melt-in-your-mouth chocolate candy is dairy-free. Even right out of the refrigerator, it has the texture of a candy bar but isn’t tooth-breakingly hard. I love the bittersweet flavor and the subtle sweetness that the coconut oil provides. If you’d like to increase the sweetness of the candy, simply add additional coconut sugar or stir in a squirt of honey or maple syrup.
With Easter coming up, we all could use a few more healthy candy recipes in our back pockets. Who needs sugary chocolate eggs when you’ve got this stuff? Seriously, this candy can be addictive, so make it when you know others will be around to help you eat it!
The irregular shapes and sizes of the candy add that rustic, homemade touch. Don’t worry if your pieces crack and buckle as you slice them. I think this adds to the character of the recipe. Put out a plate of these walnut-studded chocolate shards at your next gathering and watch them disappear. Because I promise you, they will.
News & Reminders
- There’s still time to enter to win a whole grain gluten-free flour gift pack courtesy of From the Ground Up. Find all the details here. The giveaway is open until Thursday, April 5th.
- Tess, aka The Blender Girl, is hosting an amazing giveaway this month of a KitchenAid 7-Quart Stand Mixer! All month long, she is sharing gluten-free baked good recipes from bloggers across the web to inspire you to get in the kitchen and start baking gluten-free. I’m following along with the event on Facebook and Twitter so that I don’t miss one moment of the action!
- Are you always on the look-out for more easy and nutritious recipes? You should check out Kim Wilson’s eBook and website, Good and Easy Eats. Kim was kind enough to send me a copy of her eBook and I can tell you that it is full of healthy gluten-free and allergen-friendly recipes. Check it out here.
Nutty Chocolate Candy
Yield will vary depending on how large or small you cut the pieces
1/2 cup virgin coconut oil
1/3 cup coconut sugar
1/4 cup plus 2 tablespoons good quality unsweetened cocoa powder
2 teaspoons ground cinnamon
1/4 teaspoon sea salt
2 tablespoons coconut flour
1/2 cup walnuts, toasted and chopped
Line a 7.5 x 3.5-inch loaf pan with plastic wrap.
In a small pot over medium heat, melt the coconut oil. Transfer to a food processor fitted with the steel blade. Add the coconut sugar, cocoa powder, cinnamon, and salt. Process until thoroughly combined. Pour into a mixing bowl.
Sift the coconut flour over the chocolate mixture in the bowl. Stir to combine thoroughly, ensuring there are no lumps. Pour the mixture into the plastic-lined loaf pan. Sprinkle the nuts evenly over the top.
Freeze until firm, at least 30 minutes. Remove the chocolate slab from the pan and cut into irregular shapes and sizes. Store pieces in an airtight container in the refrigerator.