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Choco Sesame Coconut Bites

Choco Sesame Coconut Bites

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16-20 pieces 1x
  • Category: Dessert
  • Method: Baking, Stovetop
  • Cuisine: Fusion
  • Diet: Vegetarian

Description

Summer Chocolate Black Sesame Coconut Candy is a rich, indulgent treat featuring a blend of semi-sweet chocolate, coconut palm sugar, and aromatic spices, combined with the nuttiness of black sesame seeds and toasted coconut chips. The addition of cranberry juice and cracked wheat gives it a unique texture and depth of flavor, making it a delightful, sweet snack that’s perfect for hot summer days.

Ingredients

Units Scale
  • 1.25 cups chocolate chips, semi-sweet
  • 1.25 cups coconut palm sugar (reddish)
  • 1 cup cracked wheat or bulghur, fine
  • 1/4 cup coconut flour, fine; OR 1/4 cup garbanzo bean flour
  • 1/4 cup wheat germ
  • 1 cup cranberry juice
  • 1/2 cup heavy cream (can substitute coconut milk)
  • 4 tablespoons sweet cream salted butter
  • 2 tablespoons orange marmalade (optional)
  • 1.5 cups black sesame seeds
  • 1/3 to 1/2 cup, to taste, toasted coconut chips
  • 1/2 teaspoon Madagascar vanilla powder
  • 1/4 teaspoon, each: cinnamon powder; and Chinese Five Spice mix (red/brown, no heat)
  • 1/8 teaspoon cumin powder

Instructions

  1. In a large, oven-safe nonstick saucepan, add sweet-cream-salted-butter and coconut palm sugar. Turn heat to medium-high and stir as the pan heats. Allow butter and sugar to melt, stirring constantly, for 3 to 5 minutes. Reduce temperature if necessary to prevent burning.
  2. Add chocolate chips and heavy cream. Reduce heat to medium. Stir periodically for 5 to 8 minutes until melted and well integrated. Once mixed, reduce heat to medium-low and simmer for another 5 to 8 minutes. The mixture should begin to separate from the sides of the pan.
  3. Add cinnamon, Chinese Five Spice, cumin powder, coconut flour, and wheat germ. Stir gently until combined. Add cranberry juice and stir again until well mixed. Simmer at medium-low for 5 minutes. Add cracked wheat and stir gently until well combined. Simmer for another 10 to 12 minutes until the mixture pulls from the sides of the pan.
  4. Preheat oven to 350°F (175°C). Add black sesame to the chocolate mixture and stir gently to combine. Add toasted coconut chips and mix evenly. Flatten the top with a spatula. Place in the oven for 15 to 20 minutes until gently dried. Flatten the top again if necessary. Cover and refrigerate overnight.
  5. Slice into rectangular pieces, then into thinner slices about 3/8- to 1/2-inch thick. Serve cold on a plate. Keep covered and refrigerated.

Notes

  • This candy is very sweet, so it’s recommended to eat only one or two at a time.
  • The spices provide a subtle background flavor, complementing the sweetness of the chocolate and coconut.
  • If you want a stronger coconut flavor, you can add more toasted coconut chips.
  • Refrigerate the candy to keep it fresh and prevent it from becoming too soft.

Nutrition

  • Serving Size: 1 piece
  • Calories: 150
  • Sugar: 12g
  • Sodium: 30mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 15mg

Find it online: https://cooktune.com/choco-sesame-coconut-bites/