Chocolate Covered Vanilla Bean Candies
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Chocolate Covered Vanilla Bean Candies
These candies are non-dairy and gluten free, but you wouldn't think they're missing anything they're so delicious! Make them in advance for an easy dessert.
Ingredients
Directions
Line a baking sheet with parchment paper.
Using a stand mixer, beat coconut oil, powdered sugar, coconut milk, and vanilla in a mixing bowl until a thick, non-sticky dough is formed.
Roll the dough into a log, wrap in parchment paper, and freeze for several hours or overnight until firm.
Slice quarter-inch thick slices of dough and place on lined sheet.
Melt the chocolate and add EVOO (this will keep the candy shiny). Cool the chocolate slightly.
Scoop each dough round on a fork and dip in melted chocolate. Transfer to baking sheet and repeat with the remaining rounds. Refrigerate to set up chocolate.
Serve candies at room temperature.
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Ingredients
Directions
Line a baking sheet with parchment paper.
Using a stand mixer, beat coconut oil, powdered sugar, coconut milk, and vanilla in a mixing bowl until a thick, non-sticky dough is formed.
Roll the dough into a log, wrap in parchment paper, and freeze for several hours or overnight until firm.
Slice quarter-inch thick slices of dough and place on lined sheet.
Melt the chocolate and add EVOO (this will keep the candy shiny). Cool the chocolate slightly.
Scoop each dough round on a fork and dip in melted chocolate. Transfer to baking sheet and repeat with the remaining rounds. Refrigerate to set up chocolate.
Serve candies at room temperature.