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Bake Fresh

Bake Fresh

October 17, 2016 · 2 Comments

Almond and Coconut Chocolate Candy

Chocolate· Desserts· Uncategorized

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Well, I had the prologue of this post in my mind when I was already in bed last night. The first thing in the morning, I will write it down, I told myself. The morning started crazily and the draft was nowhere to be found in my mind. But this recipe had to be shared because well, its chocolate and its super easy too with just three ingredients and does not require cooking or baking. Sounds too good to be true? Not at all, beginners are encouraged to try, moms are advised to make this treat for bribing and anyone who wish to reward himself or herself.

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I used fresh coconut in this recipe and it gave a wonderful flavor.  I had a lot of coconut at hand (since my husband got coconut instead of coconut water I had requested 😉
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Almond Coconut Chocolate Candy
2016-10-17 06:24:53
Serves 12
No hassle, super easy candy recipe with three ingredients and no cooking or baking required
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Prep Time
15 min
Cook Time
10 min
Total Time
50 min
Prep Time
15 min
Cook Time
10 min
Total Time
50 min
Ingredients
  1. Dark/Semisweet chocolate* 12 ounces
  2. Almonds 1 cup (lightly roast them in oven and then chop them roughly) plus 24 extra on top
  3. Coconut ** 1 1/2 cup plus extra for sprinkling
Instructions
  1. Melt chocolate in microwave or double boiler.
  2. Add in almonds and coconut.
  3. Place a spoonful on wax paper lined tray spacing them nicely.
  4. Sprinkle with some extra coconut and top with an almond.
  5. Refrigerate for atleast 30 minutes.
Notes
  1. *I used 41% chocolate
  2. ** I used freshly descicated unsweetened coconut
By Nadia
Adapted from Life made Sweeter
Adapted from Life made Sweeter
Bake Fresh https://bakefresh.net/
Summary
recipe image
Reviewer
Safa
Review Date
2016-10-17
Reviewed Item
Almond Coconut Chocolate Candy
Author Rating
41star1star1star1stargray
Recipe Name
Almond Coconut Chocolate Candy

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Previous Post: « Japanese Cheesecake
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Comments

  1. Safa Islam says

    April 20, 2020 at 10:26 am

    I used 50% chocolate because I love chocolate very much.

    Reply
    • bakefresh says

      April 20, 2020 at 9:05 pm

      ha ha sure

      Reply

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

Rasha my friend , I will miss you, our crazy hangouts, exploring, fun night outs, shopping and ofcourse when we worked together!

This is not a goodbye, it is just beginning of us meeting at new destinations.

@rashayoussif @shaziahassan10
I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers
If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community
The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers

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