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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
1

Line a baking sheet with parchment paper.

2

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.

3

Roll the dough into a log, wrap in parchment paper, and freeze for several hours or overnight until firm.

4

Slice quarter-inch thick slices of dough and place on lined sheet.

5

Melt the chocolate and add EVOO (this will keep the candy shiny). Cool the chocolate slightly.

6

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.

7

Serve candies at room temperature.

Nutrition Facts

Servings 36