Many of my relatives suffered from diabetes (including my father), so I have seen what a cruel disease it can be and also the extreme lifestyle changes such a diagnosis requires. I have also witnessed how difficult it can be for individuals living with such challenges to follow their medical professionals’ recommendations to make dietary or other lifestyle changes, especially limiting sugar consumption. It makes me really happy to be able to offer such a decadent low-GI candy to people who otherwise are unable to enjoy such pleasures. This recipe was inspired by Delicious Obsessions Maple Coconut Bars with Coconut Oil. With a little experimenting, I was able to transform these bars into a delicious peanut butter candy recipe with a delightful texture and depth of flavour. Even better, you can press these winners into silicone or other candy moulds in minutes, with fresh candy ready and waiting in just an hour.
Recipe Type: Dessert
Special Diets: Low Glycemic (GI), Grain-Free, Paleo, Vegan
Serves: 36-50 Candies
- 2 cups shredded or desiccated unsweetened coconut
- ⅔ cup melted coconut oil
- ⅓–½ cup smooth, unsalted, unsweetened peanut butter or other nut/seed butter or soy (nut-free) nut butter alternative
- 1 tsp–1 tbsp maple or yacon syrup, to preferred sweetness
- 1 tsp Chicory Root Inulin with Stevia or favourite sweetener
- ½ tsp blackstrap molasses
- ¼ tsp Himalayan salt
- Stir all the ingredients well in a bowl then press into candy moulds, ensuring the oil is evenly distributed to all candies.
- Refrigerate for 1 hour, or until solid.
- Store in the refrigerator for several days (if they last that long) and for over a month in the freezer in a sealed container.
ABOUT THE AUTHOR:
In 1997, Dr. Theresa Nicassio, a Registered Psychologist and author, found herself confronted with significant personal health challenges that she discovered 12 years later were related to gluten and other food sensitivities. Determined to find a solution to her challenges, Theresa became a Certified Integrative Energy Healing Practitioner, as well as a Certified Gourmet Raw Food Chef, Instructor, and Raw Food Nutrition Educator. In addition to providing psychological counseling since 1987, Theresa has written YUM: plant-based recipes for a gluten-free diet and contributes to public awareness of holistic health through her blog Yum Food for Living, Facebook, LinkedIn and other social media outlets.