YIELD: 24 PIECES
This subtly sweet treat is nuts over coconut, in that it is made entirely out of coconut, save the vanilla extract and salt. To cut easily, let the solid candy thaw at room temperature for about 20 minutes before slicing and then returning to the refrigerator.
Directions
In a blender or food processor, blend the coconut until smooth like peanut butter.
This could take anywhere from 3 to 10 minutes, depending on your appliance, the dryness of the coconut, and temperature, among other factors.
Just blend until smooth, and, if it never gets smooth, add a teaspoon or two of coconut oil to move things along.
Once the shredded coconut has blended, add the remaining ingredients and blend until smooth.
Pour into an 8 × 8-inch square dish, cover loosely with plastic wrap, and freeze for 30 minutes.
Cut into small squares, and transfer to the refrigerator to store for up to 2 weeks.
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Ingredients
12 ounces (about 2½ cups) unsweetened shredded coconut
½ cup softened coconut oil, unrefined
1 teaspoon vanilla extract
½ cup coconut palm sugar
⅛ teaspoon salt
