Milk Chocolate Covered Almond Coconut Delights
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Chocolate Covered Coconut Delights
The insides of these eye catching milk chocolate covered almond coconut delights have a special ingredient giving it a creamy fruity flavor.
This coconut candy is similar to that of an Almond Joy but with more flavor. A fruity flavor that is and adding a little character if I may say.
What Makes These Treats So Colorful?
What I meant to say is, “What makes these treats so unique”?
First off, these awesome treats, which I call chocolate covered almond coconut delights, are made with some tasty ingredients that include unsweetened desiccated coconut, coconut milk, coconut butter, maple syrup, a dash of salt and flavored with 100% pure freeze dried fruit powders and covered with tempered milk chocolate.
The fruit powders are what give these treats their unique colors and wonderful flavors. They are quite eye catching don’t you agree?
The magic about these sweet treats is you can make them with or without dipping them in chocolate. Either way, they are phenomenal and a win win situation.
The fruit flavors shown above and below include red raspberry, cranberry, blueberry and maqui berry.
Never heard of maqui berry? Me neither but I will get to that later.
All of the fruit flavors added are 100% pure freeze dried fruit, vegan, gluten free, and most are organic.
Oh yeah, since the flavoring is 100% pure fruit these freeze dried powders have some health benefits too! Who said all sweet treats have to be bad! LOL.
Adding different flavors to this recipe is optional as adding chocolate and nuts are too.
Organic Freeze-Dried Red Raspberry Powder
I put this raspberry powder on top of the list to talk about because this one is my favorite flavor! Plus I like the benefits too.
According to Sunburst Superfoods, their Freeze-Dried Red Raspberry Powder helps to strengthen the immune system, improves circulation, combats signs of aging, and helps with controlling diabetes.
The color produced with the red raspberry is similar to that of the cranberry powder. Just a tad bit more prominent.
Organic Freeze-Dried Maqui Berry Powder
The maqui berry is a small purple berry that is sweet and slightly tart. Yes, this powder gives this recipe it’s beautiful deep purple color! It’s gorgeous, don’t you agree?
It may be one of the most powerful sources of antioxidants in food form in the world. This powder can have a shelf life of up to 3 years if stored properly.
Sunburst Superfoods claim the maqui berry is known for promoting tissue regeneration, repairing damaged proteins in blood vessel walls, improving eyesight, regulating blood sugar levels, and supporting healthy cardiovascular function by encouraging blood flow. The antioxidant properties of their Organic Freeze-Dried Maqui Powder may also be effective in helping to slow aging. Yeah!!!
Organic Freeze-Dried Cranberry Powder
The cranberry powder is what gives this sweet treat its beautiful soft pink color and has that bursting flavor of fresh cranberries.
Cranberries work to fight inflammation and defend the body against foreign invaders that seek to wreak havoc on the body’s systems.
I really like the pastel pink color the cranberry powder gives these sweet treats.
Freeze-Dried Blueberry Powder
Sunburst Superfoods claim the Organic Freeze-Dried Blueberry Powder helps to neutralize free radicals and eliminate toxins that can lead to heart disease and age-related illness like Alzheimer’s.
Loving all these colors and flavors. Is it true what they say, “If it looks good it taste’s good”? Yep, no doubt!
Use Powders For Other Things Too!
Not only can you use these fruit powders for making this recipe but they also blend well with juice, teas, rice, ice creams, sorbets or soy milk, and yogurt. Add them to your favorite smoothie or sprinkled atop your morning cereal.
The possibilities are endless with these freeze-dried fruit powders. Besides using these powders for this recipe tell us how you would use them in the comments below.
Milk Chocolate Covered Coconut With Almonds Recipe
Don’t forget to sample the little coconut almond treats prior to covering with chocolate.
Ingredients:
- 1 cup light coconut milk (use the type in the can)
- 5 Tablespoons maple syrup
- 4 Tablespoons coconut butter
- Pinch salt
- 2 1/2 cups unsweetened shredded coconut (make sure it is a dry coconut)
- 2 – 2 1/2 Tablespoons fruit powder of your choice (2 Tablespoon is sufficient but if you want a deeper color add and additional 1/2 Tablespoon).
- 1-2 12 ounce bags chocolate chips of your choice. I recommend getting 2 bags just in case.
- Salt-Free Roasted Almonds (optional)
Directions:
Pour coconut milk in saucepan with coconut butter, maple syrup and salt. Heat on low until slightly warm. Remove from heat.
Add coconut and stir to combine.
Using 1 Fruit Powder
Add 2 Tablespoons to coconut and fold in until well combined. For a darker color add and additional 1/2 Tablespoon.
Using 2 Fruit Powders
Divide coconut evenly in half and place in separate bowls. Fold in 1 Tablespoon of powder to each bowl. For a deeper color add an additional 1/2 Tablespoon. Fold until well combined.
Using 4 Fruit Powders
If you are using four fruit powders, like I did, I recommend making this recipe twice and follow the instructions for using 2 fruit powders.
Filling Molds
Fill molds half full.
Add roasted almonds (if desired).
Cover nuts with coconut flush with the mold.
Freeze
Once the molds are filled place in freezer until frozen.
Once frozen, remove from freezer and pop the coconut out of molds and place coconut bites in a freezer safe bowl and pop them back into the freezer until ready to dip in chocolate.
Continue filling molds until mixture is gone. You should be able to get around 48 pieces per recipe.
Molds
Although I was unable to locate the exact same molds that I used to make these heart shaped candies I was able to find a couple below that may work just fine.
Using silicone molds are very user friendly for this recipe. If you don’t use molds make balls instead.
Link to silicone heart molds
Maybe you don’t want silicone heart molds. That’s okay, I have created this link to silicone candy molds so you can maybe find the mold you would prefer to use when making these awesome candies.
Melt Chocolates
Melting chocolates can be tricky. I prefer to melt my chocolates on the stove. Now, if you work too fast and have the heat too high you will have a disaster.
If the heat is too high the chocolate will have a rough texture, clump up and you’ll have to start all over with new chocolate. Therefore, it is recommended when melting chocolates to work slowly on low heat.
It’s ideal to use a double boiler but if you don’t have one you can use a medium sauce pan with about 1-2 cups water with a glass bowl placed on top of the pan (make sure the glass bowl is not touching the water in the pan). Never allow the water to come to a boil, only simmer heat and never allow moisture to come in contact with the chocolate.
Place half the bag of chocolates in the glass bowl. Set aside the remainder chips as you will add more chips to cool the melting chocolate .
Turn heat on low. As soon as the chocolates starts to melt around the outside edges begin stirring constantly with a rubber spatula and turn heat off.
As you stir, the chocolates will eventually melt. It may take awhile but they will melt to a liquid consistency. If the chocolate is still to cool turn heat on for about 30 seconds and continue stirring.
Slowly add the rest of the chocolate to the melted pot and continue stirring. This process is call tempering chocolate.
What Is Tempered Chocolate?
Tempered chocolate is chocolate that has been melted at the proper temperature. It will be smooth and depending on the chocolate use it will be glossy too. When it dries the chocolate will have a nice break and snap when look pretty and uniform. When all the chocolate has melted and is in liquid form it is ready for dipping.
Temperatures to Temper Chocolates
It is recommended to use an instant read thermometer when working with chocolates especially for melting chocolate. I found this process cumbersome. Taking time to stop stirring and dip the thermometer in the chocolate totally threw me off! Ugh! So, I melted my chocolates by sight.
There are different temperatures for melting dark and milk chocolate.
- Milk and White Chocolate 86 – 88 degrees Fahrenheit
- Dark Chocolate 88 – 90 degrees Fahrenheit
Dip Coconut Bites In Chocolate
Prepare cooling surface with wax paper on a cooling rack.
Place coconut on a fork and dip into chocolate. Use a spoon to help cover coconut. Remove coconut from chocolate and place on wax paper. Allow to cool completely.
Store these milk chocolate covered coconut almond treats in the freezer. Before serving allow to sit at room temperature for 10-15 minutes.
These chocolates are so simple to make they would make great Valentines or even Easter candy! How Fun!!
I AM EXCITED YOU ARE VIEWING MY RECIPE FOR CHOCOLATE COVERED COCONUT DELIGHTS AND WOULD LOVE TO SEE WHAT FLAVORS YOU USED!
BE SURE TO COME BACK AND GIVE THIS RECIPE SOME STARS AND LET ME KNOW HOW YOU LIKE IT IN THE COMMENTS.
Other Recipes You May Enjoy!
Milk Chocolate Covered Coconut Almond Delights
The insides of these eye catching milk chocolate covered almond coconut delights have a special ingredient giving it a creamy fruity flavor.
Ingredients
- 1 cup light coconut milk use the type in the can
- 5 Tablespoons maple syrup
- 4 Tablespoons coconut butter
- Pinch salt
- 2 1/2 cups coconut (unsweetened shredded) make sure it is a dry coconut
- 2-2 1/2 Tablespoons Freeze Dried Fruit Powder(s)
- salt-free roasted almonds (optional)
- 1-2 ounce bag chocolate chips of your choice.
Instructions
-
Pour coconut milk in saucepan with coconut butter, maple syrup and salt. Heat on low until slightly warm. Remove from heat.
-
Add coconut and stir to combine.
-
Fruit Powders: Freeze Dried Fruit Powders
Using 1 fruit powder: Add 2 Tablespoons to coconut and fold in until well combined. For a darker color add and additional 1/2 Tablespoon.
Using 2 fruit powders: Divide coconut evenly in half and place in separate bowls. Fold in 1 Tablespoon of powder to each bowl. For a deeper color add an additional 1/2 Tablespoon. Fold until well combined.
Using 4 fruit powders: If you are using four fruit powders, like I did, I recommend making this recipe twice and follow the instructions for using 2 fruit powders.
-
Fill Molds: Silicone Heart Molds
Fill molds half full.
Add roasted almonds (if desired).
Cover nuts with coconut flush with the mold.
-
Freeze:
Once the molds are filled place in freezer until frozen or firm.
Once frozen, remove from freezer and pop the coconut out of molds and place coconut bites in a freezer safe bowl and pop them back into the freezer until ready to dip in chocolate.
-
Melt Chocolates:
It’s ideal to use a double boiler but if you don’t have one you can use a medium sauce pan with about 1-2 cups water with a glass bowl placed on top of the pan (make sure the glass bowl is not touching the water in the pan). Never allow the water to come to a boil, only simmer heat and never allow moisture to come in contact with the chocolate.
Place half the bag of chocolates in the glass bowl. Set aside the remainder chips as you will add more chips to cool the melting chocolate .
Turn heat on low. As soon as the chocolates starts to melt around the outside edges begin stirring constantly with a rubber spatula and turn heat off.
As you stir, the chocolates will eventually melt. It may take awhile but they will melt to a liquid consistency. If the chocolate is still to cool turn heat on for about 30 seconds and continue stirring.
Slowly add the rest of the chocolate to the melted pot and continue stirring. This process is call tempering chocolate.
-
Temperatures to Temper Chocolates:
It is recommended to use an instant read thermometer when working with chocolates especially for melting chocolate.
Milk and White Chocolate 86 – 88 degrees Fahrenheit
Dark Chocolate 88 – 90 degrees Fahrenheit
-
Dip Coconut Bites:
Prepare cooling surface with wax paper on a cooling rack.
Place coconut on a fork and dip into chocolate. Use a spoon to help cover coconut. Remove coconut from chocolate and place on wax paper. Allow to cool completely.
Store these milk chocolate covered coconut almond treats in the freezer. Before serving allow to sit at room temperature for 10-15 minutes.
-
Enjoy!
