• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home Ā» Food Preparation Ā» Recipes Ā» Allergy Friendly Ā» GAPS Recipes Ā» Video: Coconut-Honey Candy for Easter

Make a healthy dinner in 30 minutes or less... while spending $0 extra! Click here to get the Eat God's Way ā€œ30-Minute Skillet Dishesā€ worksheet + videos FREE!

Video: Coconut-Honey Candy for Easter

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe
Print Friendly, PDF & Email

Coconut-Honey Candy

We’re coming up on Easter, when we’re sure to be surrounded by heavily-sweetened, white-sugar laden, conventional treats. Here’s a whole food treat you can make instead! It is perhaps a wee bit on the sweet side, but that can be a good thing on a special occasion, I think. 🙂

Watch me make this treat in the video above. Below is the print recipe.

0 from 0 votes
Print

Coconut-Honey Candy

I came up with this candy recipe after trying out these really yummy paleo no-bake cookies from The Unrefined Kitchen. Boiling the honey for two minutes sets it up like candy, and then I kept tweaking the recipe to create these chewy little candies. I know you'll love them.

Course Dessert
Author Wardee Harmon

Ingredients

  • 1/2 cup raw honey scant
  • 1 cup coconut butter *
  • 1/4 cup cocoa powder could omit for a non-cocoa candy
  • 1 tablespoon vanilla extract
  • 1 cup unsweetened shredded coconut omit if you prefer a smooth candy

Instructions

  1. Heat honey in a saucepan over medium heat until it boils.
  2. While stirring constantly, boil for two minutes.
  3. Remove from heat.
  4. Add coconut butter, cocoa powder, and vanilla. Stir.
  5. The heat from the honey will melt the coconut butter.
  6. Stir until smooth.
  7. Add coconut.
  8. Stir well.
  9. Press into a parchment paper lined 8" square cake pan.
  10. You might see liquid pooling on top of the mixture.
  11. Leave it there or pour it off as you desire. (This liquid is water or oil from the coconut butter.)
  12. Chill for 30 minutes.
  13. Pop out of pan.
  14. Peel off parchment paper.
  15. Cut into strips and then cut the strips into squares.
  16. Put in a refrigerator dish with lid.
  17. Store in refrigerator.
  18. They are especially yummy served cold, but hold up well at room temperature too (getting a little softer).

Recipe Notes

*Coconut butter is the pureed meat of the coconut. It is not coconut oil. It can be pricey. You could try substituting natural almond butter or peanut butter, though I think the candy will end up softer overall. If you try this, please come back and comment with your results!

You can also make your own homemade coconut butter from shredded coconut, however I'd suggest adding coconut oil to make up for the shredded coconut having been defatted.

Like my free videos? Please use the buttons at the top of this post to share this video with others. And subscribe to the Traditional Cooking School Channel on YouTube — you can give this or any other video a thumbs-up!

What Easter treats are you planning to serve? Please let me how you like these!

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation GAPS Recipes Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Barbie McNutt via Facebook says

    March 27, 2012 at 1:13 pm

    That looks unbelievably delicious!

    Reply
  2. Hazel Honey via Facebook says

    March 27, 2012 at 1:16 pm

    I’ve made these with almond or peanut butter. Very yummy, & even better with dried coconut, walnuts, & curants! It’s a lot like fudge, & when left out at room temperature, it takes on the consistency of Nutella. Can’t wait to try them using coconut butter. =-D

    Reply
  3. Michele Hood says

    March 27, 2012 at 1:27 pm

    Do you make your own coconut butter? Or can it be purchased? Also, does heating the honey affect its allergy protecting properties? I would like to feed my 4yr old some local honey to help combat the runny nose he is getting due to our high pollen count in our area. Thought this might be an answer.

    Reply
    • Wardee says

      March 28, 2012 at 5:27 pm

      Michele — Honey is best raw. Heating it here is definitely a compromise, but it is what makes the candy “firm”. So, I wouldn’t recommend this for allergy purposes — because raw is best for that.

      You might want to look into getting local bee pollen and giving him some of that each day. People start out with a grain or two and once they can tolerate that, increasing until they’re taking on the order of teaspoons or tablespoon each day.

      My son can’t do bee pollen at all. His throat closes up with just one grain. Last year, I worked up to a teaspoon a day. I think it helped me a lot with allergies.

      Last year and this year, I eliminated bread (even sourdough) and saw my allergies disappear within days. Last year, I eliminated all grains actually and my allergies disappeared in 4 days. This year, I have only gone so far as eliminating bread and am getting increasingly better each day. Seems about 2 days after I stopped eating bread they were mostly gone. Just testing…. not sure if it is the wheat or the grains… Time will tell. I am going to challenge myself with spelt bread to see if I can narrow it down further to wheat only or to gluten or to… Anyway, you get the idea, I hope. šŸ™‚

      Here’s a recent post on allergies. Perhaps you’ve already read it:
      http://www.thehealthyhomeeconomist.com/pollen-is-not-the-problem/

      Reply
      • Laura says

        March 25, 2013 at 7:07 am

        Wardee, I just have to confirm your comment about eliminating bread & the allergies disappearing. I discovered, quite by accident, that I am gluten intolerant while doing a 10 day detox that required I eliminate all wheat from my diet. I had many health issues, not the least of which was horrible seasonal allergies. I went GF for a few months, then slipped and stayed on gluten for another two years. I’ve now been GF since mid-December & I feel absolutely amazing. My allergies have hardly given me any issues, though this week has been rough one with everything blooming (I’m in Texas), & all my body aches & pains have disappeared.

        My doctor said it takes 2-3 weeks to get the gluten out of your system for allergy purposes, and 6 months to a year to fully recover from eating gluten to see the total results. My experience has been a month off of gluten & I feel like a new person, though I do startin reaping the rewards sooner than that. Right now, 3 1/2 months later, I feel awesome, my energy is great, I’m sleeping wonderfully, & my depression has disappeared. In fact, when I find myself getting sad or angry over a little spat with my beloved, I find myself frustrated because my body is telling me to get over it & not be upset. Coming from someone who has been off & on antidepressants for over a third of my life to treat chronic depression, that’s saying something. šŸ™‚

        Good luck with your journey!

        Reply
      • Jim Jordan says

        December 14, 2013 at 9:54 am

        your problem with wheat:
        “Wheat Belly: Lose the Wheat, Lose the Weight” by William Davis
        He shows that our “modern” wheat is over-GMO’d (sp)….if we were using heirloom seeds, the plant itself would even look different, and quite likely be more nutritious and less “toxic”…

        Reply
  4. Katie Kortman says

    March 27, 2012 at 5:08 pm

    you can make your own coconut butter by blending up coconut flakes in a food processor or high speed blender

    Reply
    • Wardee says

      March 28, 2012 at 5:20 pm

      Katie — Are you talking about shredded coconut, or are coconut flakes something different? If you’re talking about shredded coconut, it is usually defatted because the oil has already been removed from the coconut (I *think*). But, you’re right — you can still blend it up, as Adrienne does here:

      http://wholenewmom.com/recipes/make-your-own-coconut-butter/

      I’m pretty sure it isn’t true coconut butter because of the lack of fat, but I think it would work. Also, I wonder if you could blend the shredded coconut with some coconut oil to make it more like true coconut butter?

      Reply
  5. Mare says

    March 27, 2012 at 9:05 pm

    Looks AWESOME! I must make this… Thanks Wardee!

    Reply
  6. Brien27 says

    March 28, 2012 at 7:10 am

    Looks delicious cant wait to try like these.I will make Coconut-Honey Candy for Easter.

    Reply
  7. GNOWFGLINS via Facebook says

    March 28, 2012 at 8:04 am

    Hazel — Thank you for the ideas!

    Reply
  8. stephanie says

    March 28, 2012 at 7:52 pm

    There is a very similar recipe from the Kitchen Stewardship website, it calls for coconut oil, and does not have you heat the honey. The candy comes out as a ‘bark’. Very delicious.

    Reply
    • Wardee says

      March 29, 2012 at 6:54 am

      Stephanie — Yes! And actually that is my recipe. šŸ™‚ Katie includes it in Smart Sweets with my permission. You can find the web version here:

      https://traditionalcookingschool.com/2008/03/18/peppermint-pattie-coconut-bark/

      That is a wonderful recipe and it is great that it is raw. The downside is that it doesn’t hold up at room temperature and it is not as chewy and candy-like as this recipe. Boiling the honey does that, plus using coconut butter instead of oil creates a less greasy-feeling end result. Not that there’s anything wrong with the oil — just the texture is not as candy-like as in this recipe.

      Coconut bark is one of our favorites, too. šŸ™‚

      Reply
  9. Jamie Del Balso says

    March 28, 2012 at 8:01 pm

    I would love a bite of this right now! Unfortunately I am out of cocoa and almost out of honey and do not have coconut butter in my pantry. I’ll have to tuck this recipe away for another day when I have all the ingredients. I love fudge, can’t wait to try this “healthier” version.

    Reply
  10. Kathy Henderson-Sturtz says

    March 31, 2012 at 2:02 pm

    I can’t wait to make this recipe, and all the variations mentioned in the comments.

    Always a sort of wonderful information and recipe, Wardee. Thanks!

    Kat

    Reply
  11. Heather says

    April 1, 2012 at 12:40 pm

    Wow this sounds wonderful. I am going to try it as soon as I get more peanut butter (I have been making too many of Katie’s (over at Kitchen Stewardship) peanut butter kisses)!

    Reply
  12. Jaye says

    April 2, 2012 at 7:54 am

    Would it be a possible replacement to use organic butter in place of the coconut butter?

    Reply
    • Wardee says

      April 2, 2012 at 8:55 am

      Jaye — Hmm…. I don’t think so. Butter is mostly oil, while coconut butter or other nut butters are more “meat” if you know what I mean. I think the end result would be more like coconut bark that would need to be refrigerated to stay solid.

      Reply
      • Jaye says

        April 2, 2012 at 2:52 pm

        Oh darn! Thanks for the reply!

        Reply
  13. tanya says

    April 6, 2012 at 12:59 pm

    This looks so good! Where did you get your cake pan by the way? All I have are glass pans, and the corners aren’t so sharp. Also, would this work with cocoa butter instead of coconut butter? Just curious cause I have that in my pantry.

    Reply
    • Wardee says

      April 6, 2012 at 8:21 pm

      Tanya — These are Norpro square cake pans. You can get them through Amazon.com or Azure Standard, and probably other places, too.

      Reply
      • tanya says

        April 7, 2012 at 8:53 pm

        Thanks!!

        Reply
  14. Lisa C says

    April 7, 2012 at 11:19 am

    Thank you SO MUCH for this recipe. I made it last night and couldn’t believe how good it is. I hadn’t had any chocolate for 7 weeks so that may have played a role in how I amazed I am, lol, but really I’m impressed! Even my husband said “mmm” when he had a bite, and that’s huge praise coming from him. šŸ™‚ I made it so my little boy could have some candy this Easter. I even made my own coconut butter šŸ™‚

    Reply
  15. Catherine says

    April 7, 2012 at 6:36 pm

    I just made these and my 5yo GAPSter is eating one right now while singing “the yummiest thing EVER!” Thanks!

    Reply
  16. Trish says

    May 8, 2012 at 3:08 am

    I watched the video on how to be done the Coconut-honey candy. I have now the idea on how to make candy’s for Easter day. Perfect ingredients you have. I watch your video while I try how to done coconut-honey candy for my kids.

    Reply
  17. jennifer says

    January 20, 2013 at 5:41 pm

    Oh my gosh – wow. Amazing. My cocunut butter was separated and I didn’t warm it to remix it but it actually worked in my favor bc my candy has a white ‘frosting’ top now and it’s delish. How many pieces of this are allowed on GAPS? Seriously.

    Reply
  18. Laura says

    March 10, 2014 at 8:37 pm

    FYI:
    http://www.joyharari.com/coconut-honey-candy/

    And you are not credited. šŸ™

    Reply
    • Wardee Harmon says

      March 11, 2014 at 9:06 am

      Thank you for letting me know about this, Laura! šŸ™‚

      Reply
  19. Tina says

    April 17, 2014 at 10:25 am

    Hi Wardee,
    Do you think that this would work with maple syrup instead of honey? I just made them with honey and am trying to wait until they cool to dig in! I would like to make another batch but am running short on honey.

    Thnaks,
    Tina

    Reply
  20. Margaret says

    July 4, 2014 at 5:02 am

    Is it necessary to cook the honey? I mean, could it just warm the coconut oil in the dehydrator. Big question since I don’t have a stove and much prefer to eat raw. Thanks.

    Reply
  21. Angela Pascoe says

    July 14, 2015 at 8:57 pm

    I just made these today – turned out fantastically! Made my own coconut butter with 400g organic desiccated coconut in thermomix speed 8 for 2 minutes, scrape down sides and speed 8 again for another 2 minutes or so. No problems at all coming together. Used 1 cup of this butter for the recipe. Cooked the honey in the thermomix too on 100 and probably let it boil a few minutes longer than the recipe (child helpers!) Didn’t use the extra coconut and it was the consistency of chewy caramels you can buy at the shops. YUM!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • Rehoboth on Soaked Pumpkin Seed Butter (nutty, creamy, enzyme-rich!)
  • Rehoboth on MORE Nourishing Soups & Stews… For Special Diets!
  • Bunty on 6 Tips to Prevent “Sour” Sourdough
  • Danielle on Naturally Sweetened & Nourishing Chocolate Marshmallows
  • Stacey Hingson on Naturally Sweetened & Nourishing Chocolate Marshmallows
  • Lori Gintner on The Connection Between Mental Illness & Candida (+ why you need more than anti-fungals)
  • Tiranga on Homemade Sauerkraut In A Stoneware Crock

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat!Ā God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required