Pecan Coconut Candies
I based this on a recipe from a popular blog, but substituted stevia for the maple syrup and honey to suit a client's dietary needs. The possibilities with these candies are endless. I plan to make a chai-flavored batch with almonds next.
I based this on a recipe from a popular blog, but substituted stevia for the maple syrup and honey to suit a client's dietary needs. The possibilities with these candies are endless. I plan to make a chai-flavored batch with almonds next.
- Carbohydrate 1.68797333386546 g
- Cholesterol 0 mg
- Fat 15.8088875104277 g
- Fiber 0.886100015849886 g
- Protein 0.796970833685397 g
- Saturated Fat 11.2001716735337 g
- Serving Size 1 1 Serving (25g)
- Sodium 13.3941666666667 mg
- Sugar 0.801873318015574 g
- Trans Fat 0.898158250581785 g
- Calories 145 calories
Step-by-step
- Mix all ingredients.
- Evenly distribute among 12 muffin cups, making sure there are nuts in each cup.
- Freeze for 30 minutes.
- Store in freezer or fridge.
Eliminating traditional liquid sweeteners like honey or maple syrup removes critical moisture and bulk, which drastically changes the structural integrity of confectionary fats. When high-sugar syrups are replaced with concentrated liquid stevia droplets, the mixture loses its primary viscosity agent. Without that bulk, fats can easily separate during setting if temperature and emulsion techniques are ignored. Achieving a solid consistency requires managing the melting points of the lipid components.
Coconut oil melts at approximately 24 degrees Celsius, meaning it remains liquid at warm room temperatures and requires active chilling to solidify. Coconut cream introduces water-in-oil emulsion properties, providing enough stabilization to prevent the liquefied fats from pooling apart before freezing occurs. Whisking the melted coconut oil and coconut cream thoroughly before distribution ensures uniform fat crystal formation throughout the 12 muffin cups. Placing the filled cups into the freezer for exactly 30 minutes allows the saturated fatty acids in the coconut oil and cream to contract and lock the pecans in a rigid matrix.
Swapping pecans for almonds or incorporating spices like two teaspoons of cinnamon alters the fat-to-solids ratio minimally, provided the dry inclusions remain within a similar volumetric range. Maintaining storage temperatures below 4 degrees Celsius in a refrigerator or keeping them frozen prevents the confections from reverting to a soft emulsion.
