Coconut-Apricot Candy

Click to enlarge
Click to enlarge

I took as my inspiration for this candy the coconut filling portion of Julie Bauer’s Coconut Klondike Bites at PaleOMG:  I used BOTH coconut cream and coconut butter in my filling, however.  I also don’t like chocolate as much as I like fruit, I so made my candy with no chocolate layer and just just sandwiched a bit of dried, unsweetened apricot between two layers of the coconut base filling.  Dried peaches would also work in this candy, but you’d have to cut those into probably 6 pieces (perhaps more), as some brands are considerably larger than the apricots.  Be sure you are using, no-sugar-added fruit and that ALL your ingredients are at room temperature so the coconut oil stays soft while you stir these up.  This candy is suitable for OWL Atkins phase and above, as well as Paleo/Primal followers.


1½ c. dessicated, unsweetened coconut (room temperature)

½ c. coconut cream (room temperature)

¼ c. coconut butter (room temperature)

½ c. coconut oil (room temperature)

1 tsp. vanilla extract

1 tsp. almond extract

12 dried apricots, unsweetened, pitted, torn in halves

Optional:  sweetener of your choice (I used 2 pkts. stevia)

Optional:  pecan halves or whole almonds to top

DIRECTIONS:  Make sure your dessicated coconut, if you keep it in the freezer as I do, is at room temperature and that your coconut oil is also, better yet, liquid.  I did not and my coconut oil instantly got hard on me and I had to wait 30 minutes to finish making my candy.  Duh.  Another coconut oil lesson learned.  🙂

In a medium mixing bowl, place the coconut and coconut butter.  Fork them together.  Stir the extracts into the coconut oil and add.  Also add the coconut cream at this time and blend all with your fork until it is smooth.    Place 24 candy paper/foil liners in a mini-muffin pan (or use silicon candy molds/cups if you have them).  Using a measuring teaspoon, scoop out 1 tsp. coconut filling into each candy cup.  This will use up half your filling.  Using a plastic glove or a sandwich baggie, press the filling evenly into the cups with your fingers.  Place an apricot half on each piece of candy.  Again using your measuring teaspoon, scoop another teaspoon of the coconut filling on top of the apricot pieces.  With a plastic glove, press that evenly down onto the candy.  Chill in the refrigerator for 30 minutes and ENJOY!  As with most low-carb candies, keep refrigerated until ready to eat, or the coconut oil will melt in your hands.  Press an almond or pecan half into the tops if desired.

NUTRITIONAL INFO:   Makes 24 pieces, each contains (not including any nuts on top):

111 calories

10.8 g  fat

4.09 g  carbs, 1.55 g  fiber, 2.54 g  NET CARBS

.62 g  protein

9.92 mg sodium

70.2 mg potassium

<10% all other macronutrients

2 thoughts on “Coconut-Apricot Candy

    1. I’m sure they will be good, Raymund. I’m really liking this candy. It’s keeping well in the refrigerator without having to freeze it like Jill did in the inspirational recipe.

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