Summer Chocolate – Black Sesame – Coconut Candy Recipe
If you’re searching for a treat that wows with both flavor and texture, look no further than Summer Chocolate – Black Sesame – Coconut Candy. This irresistible fusion brings together the deep, nutty notes of toasted black sesame, the tropical sweetness of coconut, and rich, silky chocolate for a bite-sized delight that’s as beautiful as it is delicious. Whether you’re hosting a sunny-day party or just want a stash of homemade candies in the fridge, this recipe is a must-try for anyone who loves a sweet treat with a twist!
Ingredients You’ll Need
What I love most about Summer Chocolate – Black Sesame – Coconut Candy is how a handful of simple, pantry-friendly ingredients can turn into something so special. Each one is essential, offering its own magic—whether it’s crunch, creaminess, or pure chocolate bliss.
- Semi-sweet chocolate chips: These create the rich, chocolatey base and balance the sweetness beautifully.
- Black sesame seeds (toasted): Toasting brings out their earthy, nutty aroma and adds a delightful crunch.
- Unsweetened shredded coconut (toasted): Toasting the coconut intensifies its flavor and gives the candies a golden color.
- Coconut oil: This helps the chocolate set smoothly and adds a subtle tropical undertone.
- Maple syrup or honey: Just a touch, for a hint of natural sweetness that complements the chocolate.
- Sea salt: A pinch of salt amplifies all the flavors and keeps the candy from tasting too sweet.
- Extra sesame seeds and coconut (optional): For a pretty and textural garnish on top—totally optional, but highly recommended!
How to Make Summer Chocolate – Black Sesame – Coconut Candy
Step 1: Toast Your Seeds and Coconut
Begin by toasting the black sesame seeds and shredded coconut in a dry skillet over medium heat. Stir them frequently for 2–3 minutes, watching closely as they turn lightly golden and release their amazing fragrance. Toasting is essential here—it unlocks a deeper, nuttier flavor that takes your Summer Chocolate – Black Sesame – Coconut Candy to the next level. Once toasted, set them aside to cool.
Step 2: Melt the Chocolate and Coconut Oil
In a heatproof bowl, combine your semi-sweet chocolate chips and coconut oil. You can use a double boiler for gentle, even melting, or microwave in 30-second bursts, stirring well between each interval. The goal is a glossy, lump-free mixture that’s ready to mingle with the other flavors.
Step 3: Stir in Maple Syrup, Salt, and Toasted Mix-Ins
With your chocolate base melted, stir in the maple syrup (or honey), sea salt, and the cooled, toasted sesame seeds and coconut. This is where the magic happens—the seeds and coconut add texture and a pop of toasty flavor, while the syrup brings just enough sweetness to round everything out.
Step 4: Fill the Molds
Line a mini muffin tin or small candy molds with liners, or lightly grease them if you prefer. Spoon the chocolate mixture into each mold, filling about three-quarters full. Give the tray a gentle tap on the counter to level out the tops and help any air bubbles escape.
Step 5: Garnish and Chill
For an extra flourish, sprinkle additional black sesame seeds and toasted coconut over the tops of your candies. Refrigerate the tray for 1–2 hours, or until the candies are completely set. Once firm, pop them out of the molds and get ready to enjoy!
How to Serve Summer Chocolate – Black Sesame – Coconut Candy
Garnishes
A final sprinkle of black sesame seeds and toasted coconut not only makes your Summer Chocolate – Black Sesame – Coconut Candy look stunning, but also adds a bit of crunch and an inviting aroma. If you’re feeling playful, a tiny pinch of flaky sea salt on top is a welcome touch.
Side Dishes
Pair these candies with a bowl of fresh tropical fruit—think pineapple, mango, or papaya—for a truly summery spread. They also go beautifully with hot green tea or an iced coconut latte, enhancing the flavors in every bite.
Creative Ways to Present
Try stacking the candies in a glass jar tied with raffia for a heartfelt homemade gift, or arrange them on a vibrant platter alongside sliced fruit and edible flowers for a show-stopping dessert board. They’re also perfect for packing in picnic baskets or serving at garden parties.
Make Ahead and Storage
Storing Leftovers
Keep your Summer Chocolate – Black Sesame – Coconut Candy in an airtight container in the refrigerator. They’ll stay fresh for up to a week, making them an ideal make-ahead treat for entertaining or simply snacking whenever the mood strikes.
Freezing
These candies are freezer-friendly! Place them in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep beautifully for up to two months—just thaw in the fridge for a few minutes before serving.
Reheating
No reheating is needed for these candies. If they’re a bit too firm straight from the freezer, let them sit at room temperature for 5–10 minutes before enjoying that perfect, creamy bite.
FAQs
Can I use milk or dark chocolate instead of semi-sweet?
Absolutely! Feel free to swap in your favorite chocolate variety. Milk chocolate gives a sweeter, creamier finish, while dark chocolate brings extra intensity—both are delicious in Summer Chocolate – Black Sesame – Coconut Candy.
Is there a substitute for black sesame seeds?
You can use regular white sesame seeds in a pinch, but black sesame seeds offer a deeper, more dramatic flavor and color. If you like, try mixing both for a fun visual twist!
Can I make these candies vegan?
Yes! Just use dairy-free chocolate chips and opt for maple syrup instead of honey to keep your Summer Chocolate – Black Sesame – Coconut Candy completely plant-based.
How do I achieve a softer, truffle-like texture?
For a creamier texture, stir 1–2 tablespoons of full-fat coconut milk into the chocolate mixture before spooning into molds. This tip works wonders, especially if you love melt-in-your-mouth candies.
Can I make these without candy molds?
Definitely. Use a lined mini muffin tin or even spoon the mixture onto a parchment-lined baking sheet and shape into rustic rounds. The taste will be just as magical!
Final Thoughts
If you’ve never tried making your own Summer Chocolate – Black Sesame – Coconut Candy, now’s the perfect time to dive in. With minimal effort and maximum flavor, these little bites are sure to become a new summer favorite. Gather your ingredients, invite a friend or two, and share the joy—your tastebuds will thank you!
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Summer Chocolate – Black Sesame – Coconut Candy Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 small candies 1x
- Diet: Vegetarian
Description
This Summer Chocolate – Black Sesame – Coconut Candy recipe offers a delightful fusion of rich semi-sweet chocolate, nutty toasted black sesame seeds, and tropical toasted coconut. Perfect for warm weather, these no-bake candies are easy to prepare, naturally gluten-free, and can be customized for a softer texture. They make a healthy, indulgent treat ideal for dessert or a snack.
Ingredients
Main Ingredients
- 1 cup semi-sweet chocolate chips
- 1/4 cup black sesame seeds (toasted)
- 1/4 cup unsweetened shredded coconut (toasted)
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon sea salt
Garnish (Optional)
- Extra toasted black sesame seeds
- Extra toasted shredded coconut
Instructions
- Toast Seeds and Coconut: In a dry skillet over medium heat, toast the black sesame seeds and shredded coconut for 2–3 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and allow to cool completely.
- Melt Chocolate and Coconut Oil: In a heatproof bowl, melt the semi-sweet chocolate chips together with the coconut oil using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
- Combine Ingredients: Stir the maple syrup or honey, sea salt, toasted black sesame seeds, and toasted coconut into the melted chocolate mixture until evenly incorporated.
- Prepare Molds: Line a mini muffin tin or small candy molds with liners or lightly grease them to prevent sticking.
- Fill Molds: Spoon the chocolate mixture into each mold, filling about three-quarters full. Gently tap the tray to level the tops of the candies.
- Add Garnish: If desired, sprinkle additional toasted black sesame seeds or coconut on top of each candy for extra texture and visual appeal.
- Chill to Set: Refrigerate the candy molds for 1–2 hours until the candies are fully set and firm.
- Serve and Store: Pop the candies out of the molds and store them in an airtight container in the fridge. Enjoy chilled or at room temperature.
Notes
- For a softer, truffle-like texture, add 1–2 tablespoons of full-fat coconut milk to the chocolate mixture before setting.
- These candies are ideal for warm climates and can be frozen for extended storage.
- Use honey instead of maple syrup for a different flavor profile or to suit dietary preferences.
- Ensure the sesame seeds and coconut are fully cooled before adding to the chocolate to prevent melting.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 candy
- Calories: 110
- Sugar: 6g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
