Tuesday, March 29, 2011

Healthy Candy Bars

Yeah, you read that right. I said "healthy" and "candy bars" together.

We recently got a new shipment of coconut oil, we had been "almost out" for a while. I'm one of those people who stretches and stretches the last little bit to make it last a long time... to a point of ridiculousness.

So when we got some more coconut oil, I had to make these "Mounds" Candy Bars from The Nourishing Gourmet's blog. I've made them before, and they're a great way to help us get more coconut oil into ourselves. Sometimes I don't always feel up to just eating a big spoonful of coconut oil--although my boys would eat it by the spoonful if I let them!

Here's the recipe copied from her blog, with my comments in italics.


“Mounds” Candy Bars-makes 12, large; or 24 mini, which is what I like to do

1 1/3 cup unsweetened coconut flakes 1/2 cup of coconut oil 1/4 cup of honey (raw is nice) 1 teaspoon almond extract 36 almonds, left whole or chopped (your choice) --I had cashews, so that's what I used instead this time around

1-Melt the coconut oil and honey over low heat until just melted. Whisk to combine. Add the almond extract and coconut flakes.

2-Now take out your muffin tins (you will need a 12 compartment muffin tin). In each compartment, place three almonds, or divide the chopped almonds. I wasn't so exacting, just dumped some nut pieces in the bottom of each of the 24 cups. Then, divide the coconut mixture, making sure you get an even mixture of coconut flakes and coconut oil. Place in a freezer (make sure it’s on a flat surface), and freeze until hard (about 30 minutes)

Now it’s time for the chocolate! You will need:

3/4 cup cocoa powder (not dutch cocoa) 1/4 cup of honey (I used a scant 1/4 of a cup) 1 cup coconut oil 1 tablespoon vanilla extract

3-Combine these ingredients in a 2 cup glass measuring glass and place in a pot of simmering water. Heat until everything is just melted, and remove from heat. Either whisk briskly, or use a hand blender to combine well (the hand blender is the easiest way to do this).

4-Take out the frozen coconut flakes mixture, and divide your chocolate mixture over it (about two tablespoons per muffin compartment).

5-Put back into your freezer, and freeze until hard (again, about 30 minutes). To get them out, simply slide a butter knife down one side, and pop it out. This is very easy to do, as long as you do it directly from your freezer.

Then, enjoy! (and keep them frozen, they melt fairly quickly)


When I was popping these out of the pan today, it was probably a bit silly to watch me clean up. It was so good, I didn't want to have any go to waste, so I was practically licking out the compartments. That might be thrifty to the extreme....

Also, a note on why coconut oil is so good for you. It's hard for me to quickly sum up its benefits, so I recommend reading some books like "Eat Fat, Lose Fat" by Sallon Fallon and Mary Enig, or "The Coconut Oil Miracle" by Bruce Fife. Those really explain why a saturated fat like coconut oil is so healthy for us. But a cursory list would include such benefits as: promotes weight loss, improves digestion, helps boost the immune system, and helps prevent against degenerative diseases. I encourage you do to some research and you will be amazed at the benefits of coconut oil.

1 comment:

  1. These look great! I may try to make a batch for our Food Group meeting tomorrow night... They seems like a great treat.