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
Scale
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
