These are very tasty and thanks to the protein, are quite filling! I haven’t had this candy in many years and wanted something sweet today. Got to wondering if I could come up with a recipe that is ANA acceptable, but not until OWL phase. And I’ve come close. This recipe tastes very similar, though texture is very different from the original crunchy, toasted coconut covered, Butterfinger-like candy I used to buy at the department store candy counters. They used to sell this candy by-the-pound in old-fashioned candy stores many moons ago. Kind of like the old Zagnut candy bars, if anyone is old enough to remember those. It was always my favorite candy and I would ask Mom and Dad to buy me some when we went to Sears (giving my age away, but that was way back when Sears sold candy by the pound in all their stores).
This is not Induction friendly but you OWL folks can sure enjoy it! I plan on adding this to my holiday candy platter!
½ c. vanilla whey protein
½ tsp. cinnamon
2 T. granular Splenda
½ c. unsweetened coconut
¼ c. chopped walnuts or pecans
4 T. melted butter
¼ c. natural peanut butter (I use Laura Scudders)
2 T. heavy cream
1 T. sugar free maple syrup
Mix all dry ingredients in a bowl. Melt butter and peanut butter in microwave and add to dry ingredients. Add cream and syrup last. Stir well to blend, mashing as you go to press it into a dough. Place cupcake papers into muffin pan and scoop 2T. into each paper. Press firmly in bottom with fingers to form nice patties. Cover tightly in lidded storage container or in ziploc bag and store in refrigerator. These can be frozen, too.
I imagine these could be made with other flavors of whey protein, but naturally the flavor would also be different. Have fun experimenting!
NUTRITIONAL INFO: Makes 10 servings, each containing:
167 cals, 7.0 g fat, 3.29 g carbs, 1.4 g fiber, 7.1 g protein, 1.89 g NET CARBS
27 thoughts on “Peanutty Coconut Candy”
I avoid Splenda and other artificial sweetners due to the unhealthy side effects. If I want to substitute a natural sweetener such as Stevia or Xylitol, do I need to adjust the amount?
This creation predates my personal switch to stevia for health reasons. But I don’t think it’s much healthier, so actually, I don’t eat many sweets AT ALL anymore, which is the healthiest choice of all. 🙂 I would suggest adding either form of stevia and tasting as you add. I couldn’t say on the amounts as it really depends on your brand and whether you’re using dry or liquid. Just read your package label (or check their website) for their equivalent to for that amount of real sugar, since Splenda is a 1:1 substitute with real sugar.
I’m totally unfamiliar with xylitol baking, as I decided years ago I wouldn’t bring it into the house and experiment with it at all because it is toxic to dogs. Can’t trust my husband to remember that fact and he’s real bad about giving our 12# dog a bite of things he’s eating. I can train the dog; but haven’t succeeded in training the hubs yet. 😉