Chocolate Coconut Candy Christmas Trees and a Giant #giveaway
  • 2 cups Dark Chocolate Chips
  • 1 cup coconut oil
  • ½ cup shredded unsweetened coconut
  • 3 tsp maple syrup
  1. Carefully melt the chocolate chips over low heat. Stir as the chips melt to use the residual heat to help melt the chips.
  2. Place the silicone mold on top of a flat cookie sheet or a cooling rack. With the 1 inch BBQ Brush Grill Brush or a small spoon, carefully wipe the chocolate inside the silicone mold. Make sure the chocolate comes up the sides of the mold.
  3. After the first layer of chocolate cools in the freezer for 10 minutes, fill the mold with a mixture of coconut oil and unsweetened shredded coconut flakes. Leave space for the final layer of chocolate. Return the silicone mold to the freezer for another 10 minutes.
  4. While the coconut filling is cooling in the freezer, warm up the chocolate on low to prevent it from getting gritty while you are filling the molds. Once the chocolate is slightly warm, spoon it carefully over the openings in the silicone mold. Place the silicone mold back in the freezer for another 10 minutes.
  5. To remove the candy from the silicone mold, peel the silicone mold off of each Christmas tree, and wash the mold when you’re done. Store the finished candy in the fridge or freezer.
Recipe by A Life in Balance by Barb Hoyer at