Learn from my mistakes. I mean, they turned out fine, but we can do better. We’ll do better next time. But this is what happened…
tldr: powder your xylitol if you’re using the granulated kind and a word about measuring dried coconut.
- 1/4c shredded unsweetened dried coconut*
- 4 tsp granulated xylitol
- Dash salt
- 1 tbsp cocoa powder
- 3 tbsp powdered peanut butter**
- 2oz coconut oil***
Method (the one I should have used):
- Add the xylitol and salt to a mini food processor. Process until the xylitol is a fine powder. Add the coconut and process until the coconut is grated.
- Melt coconut oil in a microwave-safe pouring vessel (think Pyrex liquid measuring cup). Whisk in coconut mixture, cocoa, and powdered peanut butter until smooth. This was the wrong way. Yours will look better.
- Let set until slightly cooled. Pour into small (1 tsp – 1 tbsp cavity size) candy molds until almost filled. Put in the freezer for 30 minutes, or until set. Find a level place in the freezer.
- Pop out of molds. Store in a sealed container (zippy bag or other) in the freezer or refrigerator.
I mean, how could I screw that up, right? Ah, let me count the ways…
- If you don’t powder your xylitol first, it doesn’t melt in the oil like sugar usually would. So now we have a grainy texture. Excellent.
- Realize that the recipe you’re loosely following probably means grated, not shredded, coconut.* Add more.
- Overfill the molds and generally make a mess.
So, don’t do what I did. Just follow the above steps and it’ll turn out better than mine.
Are they bad? No. They’re delicious, but see how the tops are whitish? That’s the xylitol sinking to the bottom of the mold (which becomes the top when you turn them out). Also, they have the taste/texture of a Nestle Crunch or Krackle bar. Good, but unanticipated.
*If you have shredded coconut, figure A., use 1/4 cup and then make sure you process it finely. If you have grated coconut, figure B., measure 2 tablespoons, and don’t worry about processing it.
**If you use regular peanut butter, use 3 tablespoons of it, but then only use 3 tablespoons of coconut oil in the recipe.
***I used refined coconut oil, that’s the one without the coconut flavor, because it’s what I had on hand. Regular coconut oil would work just great.
Favorite tools in this post:
- Candy molds! I own this silicone flowers mold which would be perfect for bite-sized fat bombs, and here’s a similar candy mold to the one I used in this post Wilton discontinued the exact mold).
- Pyrex 2-cup measure – An absolute workhorse in the kitchen. I own two of these. And another one that’s a 1-cup. And another one that’s a 4-cup. I couldn’t function without them! Here’s a multi-pack if you need to get all three sizes.
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