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Chocolate Covered Vanilla Bean Candies

Yields36 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins

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.

Chocolate Covered Vanilla Bean Candies

 2 tbsp coconut oil, solid.
 2 ¼ cups powdered sugar, sifted
 2 tbsp coconut milk
 1 vanilla bean, scraped, or 1 tsp vanilla extract
 12 oz Perugina Bittersweet Chocolate 70%
 2 tsp Colavita Extra Virgin Olive Oil

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.

Nutrition Facts

Servings 36