Description

This Summer Chocolate – Black Sesame – Coconut Candy is a deliciously healthy treat combining rich dark chocolate with nutty black sesame seeds and tropical shredded coconut. Sweetened lightly with honey or maple syrup and enhanced with vanilla and a hint of sea salt, this no-bake candy sets in the refrigerator, making it perfect for a refreshing summer snack or dessert.

Ingredients

Scale

Chocolate Mixture

1 cup dark chocolate chips (70% cacao)
2 tablespoons coconut oil
1/4 teaspoon vanilla extract
1/4 cup honey or maple syrup (optional for sweetness)

Seed and Coconut Topping

1/2 cup unsweetened shredded coconut
1/4 cup black sesame seeds

Garnish

Pinch of sea salt (for garnish)

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Instructions

Melt Chocolate and Coconut Oil: In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second intervals, stirring in between, until completely melted and smooth.
Add Flavor and Sweetener: Once melted, stir in the vanilla extract and honey or maple syrup if using. Adjust sweetness according to your preference.
Prepare Topping Mixture: In a separate bowl, combine the shredded coconut and black sesame seeds, stirring to mix evenly.
Spread Chocolate: Line a baking sheet with parchment paper. Pour the melted chocolate onto the sheet and spread it into a thin, even layer using a spatula.
Sprinkle Toppings: Evenly sprinkle the coconut and black sesame seed mixture over the melted chocolate.
Press and Garnish: Gently press the topping mixture into the chocolate to ensure it sticks well, then sprinkle a pinch of sea salt on top for added flavor contrast.
Set the Candy: Refrigerate the entire baking sheet for 1-2 hours or until the chocolate is fully set and hardened.
Serve: Once hardened, break the chocolate into pieces or carefully cut into squares. Serve and enjoy your refreshing summer candy!

Notes

This is a no-bake recipe, so careful melting of the chocolate is key to avoid burning.
You can adjust sweetness by omitting or adding honey or maple syrup to your preference.
Use parchment paper to prevent sticking and ease removal of the candy.
Store the candy in an airtight container in the refrigerator for up to 1 week.
For a vegan version, use maple syrup instead of honey.