Scale
Ingredients
- 2/3 cup melted coconut butter
- 2/3 cup coconut cream
- 1/3 cup maple syrup
- 1/3 cup palm shortening
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- pinch sea salt and ground cinnamon
- 1 tablespoon coconut oil
- 1 tablespoon coconut flour
- 2/3 cup walnuts, chopped and lightly toasted
Instructions
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In a medium saucepan, combine all ingredients except the coconut flour and walnuts over medium heat.
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Bring to a low boil, then reduce the heat to medium-low.
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Continuously stir for 5 minutes until you get a smooth, shiny candy. Stir in the coconut flour until well combined.
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Remove from heat and stir in the toasted walnuts.
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Spoon into a small glass dish lined with parchment paper. I used a small Pyrex container.
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Refrigerate until set, at least 2 hours.
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Slice into 16 pieces and store in refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 piece