Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"
“Love Ya Back” Candy
Omni-Wholetarian RecipePaleo-Wholetarian RecipeVege-Wholetarian RecipeVegan-Wholetarian RecipeRaw-Wholetarian RecipeGluten-Free RecipeAccommodation Attraction Recipe
Nature's Candy That Loves You Back

Coconut Cream Date Nut Candy Recipe

When you feel in need of a little extra love, you can treat yourself to this candy without feeling any guilt.
This candy will treat you right by providing lots of sweetness, creaminess and nuttiness. But even better it will make you feel satisfied on a small amount.

Keep them handy. They will keep well refrigerated or frozen.

"Love Ya Back" Candy
Yield: 28 candies
  • 16 oz package of date rolls with almonds (or make your own with just almonds and dates blended together in a food processor)
  • 1 cup of dark chocolate chips or bar (60%+ cocao)
  • 28 Pecans or nuts and seeds of choice
  • 1 cup Coconut Creamy Filling (see recipe)
Ingredients for Coconut Creamy Filling (optional)
  • ¼ cup coconut butter (liquefied-see notes)
  • ⅔ cup coconut cream (see notes)
  • 2-4 tsp raw white honey-anymore than that will make it runny.
  • 5 drops liquid stevia depending on taste preference
Coconut Creamy Filling
  1. Liquefy the coconut butter first. If you don't, the ingredients will be too thick to mix well together.Place the jar of coconut butter in a pot of very hot water for 5 to 10 minutes. Once it has softened, stir it well.
  2. Use a small bullet type blender and add the coconut butter, coconut cream, and raw white honey. Blend until smooth.
  3. Add liquid stevia to taste (use as little as you can).
  4. The mixture will be quite runny at this point. To thicken it up, keep the mixture in the bullet blender or transfer to another container and place it in the freezer for 15 minutes and then transfer to the refrigerator for maybe 30 to 45 minutes until it thickens to the right consistency.
  5. If after 45 minutes it hasn't thickened up, add a small amount of coconut butter and blend it in the mixture. The coconut butter will thicken it up while honey and coconut cream will thin it - just so you know.
Method For Assembling the Candy
  1. While the Coconut Creamy Filling mixture is in the refrigerator thickening up, get the chocolate chips starting to melt by either using a double boiler over low heat or using a special chocolate melting pot.
  2. Line a cookie sheet with parchment paper.
  3. Take the date logs and cut them in half. Set the cut side down and press with the bottom of a glass or palm of your hand to flatten in a coin shape. It might stick to your cutting board or glass, just use a paring knife to remove it. Then place on the lined cookie sheet.
  4. When the chocolate is melted, spoon the chocolate onto the date layer. Add a pecan or other nuts or seeds of choice.
  5. When the Coconut Creamy Filling mixture is the right thickness, scoop some into a frosting bag with desired tip. If you don't have a frosting bag, you can fill a baggie with cream, zip it shut and snip off part of the corner to squeeze the cream out of the bag.
  6. Place a dollop of filling on top of the candy.
  7. Drizzle chocolate over the top with a spoon or for better results fill a baggie and snip off a corner and drizzle the chocolate on or use a frosting bag.
  8. Next place them in the refrigerator until ready to serve.

How to melt coconut butter

Melting the coconut butter

Healthy Date Candy Recipe

Cutting the date logs purchased from the store and pressing them with a cup to flatten

how to make healthy date candy

Topping the candies before chilling


Date Candy recipe
You don’t have to put the dollop of Coconut Creamy Filling on but it sure makes it extra fancy and adds so much yumminess to it!

Cream Filled Strawberries Recipe

I also use this Coconut Creamy Filling in my recipe for Cream Filled Chocolate Dipped Strawberries.


Chocolate melts at around 97 degrees (about body temperature) but Coconut butter and Coconut cream will get soft at even lower temperatures at about 76 degrees, so keep them cool!


healthy vanilla coconut frosting recipe

The creme filling in this recipe was used as frosting for these cupcakes and I sprinkled the tops with black sesame seeds. The chocolate cup cakes were make with Simone Shifnadel’s “No Joke Dark Chocolate Cake recipe found at Zenbelley. It is Gluten-free, Paleo and we love it.


First 5 Photos and last one is by: Karly Blair
Strawberry Dipped Chocolates Photo by: Sam of Photographicsam


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