If you’re hunting for a treat that’s cool, creamy, aromatic, and just a smidge exotic, Summer Chocolate – Black Sesame – Coconut Candy will have you instantly hooked! With deep, dark chocolate, nutty black sesame, and a fresh blast of coconut, every bite is a little bite of summer happiness. This delightful fusion candy isn’t just fast and fuss-free to make, it’s visually stunning and loaded with texture and flavor. Whether you’re looking for late-night nibbles, something special for a picnic, or a “wow” edible gift, this is the candy you’ll be making all season long.
Ingredients You’ll Need
The beauty of Summer Chocolate – Black Sesame – Coconut Candy is in its simplicity. These six ingredients come together in perfect harmony to create balance, richness, and a satisfying crunch in every bite. Here’s why each one truly matters:
- Dark chocolate (1 cup, 70% cacao): Provides a sophisticated, bittersweet foundation that keeps these candies decadent but not overly sweet.
- Unsweetened shredded coconut (1/4 cup): Adds refreshing chew and that unmistakable tropical twist, making each candy feel like a mini vacation.
- Toasted black sesame seeds (2 tablespoons): Infuse the candies with a nutty, roasted aroma and a toasty crunch that elevates the overall flavor.
- Coconut oil (1 tablespoon): Gives your chocolate a luscious, silky melt-in-your-mouth texture while amplifying the coconut aroma.
- Honey or maple syrup (1 tablespoon, optional): Adds just a hint of sweetness, customizable to your taste, and keeps the candy soft but sturdy.
- Flaky sea salt (optional, for topping): Lifts all the flavors, offering tiny pops of brightness and contrast.
How to Make Summer Chocolate – Black Sesame – Coconut Candy
Step 1: Line Your Molds
Start by lining a mini muffin tin or your favorite silicone candy molds with liners. This prevents sticking and makes it super easy to pop each bite-size candy out once it’s set. If you’re using paper or foil liners, they’ll give a festive feel—silicone keeps things extra smooth if you want pristine edges.
Step 2: Melt the Chocolate and Coconut Oil
Combine the dark chocolate and coconut oil in a heatproof bowl, then gently melt. You can use a double boiler for a gentle, even melt, or the microwave in 30-second intervals, always stirring in between. You want everything glossy and lump-free—the coconut oil gives the chocolate a gorgeous, almost truffle-like silkiness.
Step 3: Stir in the Mix-Ins
Once your chocolate base is smooth, fold in the shredded coconut, toasted black sesame seeds, and a swirl of honey or maple syrup if you’re leaning toward extra sweetness. The coconut and sesame distribute that wonderful bite and aroma—stir well so every piece gets some of both!
Step 4: Fill the Molds
Spoon your irresistible Summer Chocolate – Black Sesame – Coconut Candy mixture into each mold or liner, filling about three-quarters full. Give your tray a gentle tap to remove air bubbles and level the tops—this helps each candy set up perfectly with a professional look.
Step 5: Finish with Salt and Chill
Sprinkle a few flakes of sea salt over each candy, if desired. This tiny finishing touch magnifies the chocolate’s richness and makes the flavors pop. Next, chill the tray in the refrigerator for 1–2 hours until the candies are completely set and easy to remove from their molds.
Step 6: Unmold and Enjoy
Once firm, pop your candies out of the molds and transfer them to an airtight container. Keep them cold until you’re ready to devour—or share, if you’re feeling generous! Every bite of Summer Chocolate – Black Sesame – Coconut Candy is creamy, toasty, nutty, and balancingly sweet and salty.
How to Serve Summer Chocolate – Black Sesame – Coconut Candy
Garnishes
For an extra flourish, garnish each piece with additional toasted sesame seeds, a small sprinkle of coconut, or a single edible flower petal—dramatic but simple! The salt flakes are more than just a flavor-boost; they look beautiful as well, especially against the glossy chocolate.
Side Dishes
Pair these candies with sliced tropical fruits like mango or pineapple for a complete summertime dessert platter, or serve alongside iced matcha or cold-brew coffee for an afternoon pick-me-up that enhances the chocolate and sesame notes.
Creative Ways to Present
Arrange Summer Chocolate – Black Sesame – Coconut Candy in mini cupcake liners and package them in a pretty gift box—instant homemade luxury! For a party, create a DIY candy bar and let everyone decorate their own with extra toppings like chopped pistachios or candied ginger.
Make Ahead and Storage
Storing Leftovers
Summer Chocolate – Black Sesame – Coconut Candy stays fresh and delicious when stored in an airtight container in the fridge for up to a week. Layer parchment between the candies to prevent them from sticking together and losing their perfect shape.
Freezing
If you want to keep your candies even longer, freeze them in a single layer, then transfer to a freezer-safe container once solid. They’ll keep well for up to three months—just thaw in the fridge before serving for best texture and flavor.
Reheating
These candies are meant to be enjoyed chilled or at room temperature. If they do become too cold or hard, simply leave them out on the counter for 10–15 minutes to soften slightly. Avoid microwaving, as that can cause uneven melting and a loss of their signature bite.
FAQs
Can I use milk chocolate or white chocolate instead?
Absolutely! Milk or white chocolate will give the candies a milder sweetness and creamier profile, but the black sesame and coconut will still shine through. Just keep in mind that the candies may set a little softer with milk chocolate, so always store them in the fridge.
How do I toast black sesame seeds at home?
Simply add the sesame seeds to a dry skillet over medium heat and stir frequently for 2–3 minutes until fragrant and a few shades darker. Let cool before adding to the candy mixture—this step intensifies the flavor dramatically!
Is this recipe vegan and gluten-free?
Yes! As long as you use vegan chocolate and maple syrup (instead of honey), your Summer Chocolate – Black Sesame – Coconut Candy will be entirely plant-based as well as naturally gluten-free—perfect for sharing with friends with dietary preferences.
Can I use regular coconut flakes instead of shredded coconut?
You can! Unsweetened coconut flakes can be used as-is or lightly chopped up for a finer texture. If you use sweetened coconut, you might want to skip the honey or maple syrup to prevent it from being overly sweet.
Do I have to use candy molds?
Not at all—mini muffin tins with paper liners work beautifully, and you can even pour the chocolate mixture into a lined loaf pan, then cut into squares once set. Just be sure to press and level the mixture evenly for neat shapes.
Final Thoughts
You’re just a few simple steps away from sharing (or secretly stashing!) the irresistible treat known as Summer Chocolate – Black Sesame – Coconut Candy. Its blend of flavors captures the easy luxury of summer snacking, with a playful twist that makes it unforgettable. Don’t wait—make a batch and treat yourself and your friends to a real taste of summer bliss!
Print
Summer Chocolate – Black Sesame – Coconut Candy Recipe
- Total Time: 15 minutes (plus chilling time)
- Yield: 12 small candies 1x
- Diet: Vegan, Gluten-Free
Description
Indulge in the delightful fusion flavors of dark chocolate, black sesame, and coconut with these easy-to-make, no-bake Summer Chocolate – Black Sesame – Coconut Candies. Satisfyingly rich and perfect for summer snacking or gifting.
Ingredients
Dark Chocolate Mixture:
- 1 cup dark chocolate chips or chopped dark chocolate (70% cacao)
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons toasted black sesame seeds
- 1 tablespoon coconut oil
- 1 tablespoon honey or maple syrup (optional for extra sweetness)
- Flaky sea salt for topping (optional)
Instructions
- Prepare Chocolate Mixture: Line a mini muffin tin or small silicone candy molds with liners. Melt dark chocolate and coconut oil together, stir in shredded coconut, black sesame seeds, and honey or maple syrup if desired.
- Fill Molds: Spoon mixture into molds, tap gently to remove air bubbles, and level the tops.
- Chill: Sprinkle with flaky sea salt if desired. Chill in the refrigerator until set, about 1–2 hours.
- Store: Pop candies out of molds and store in an airtight container in the fridge.
Notes
- To intensify the flavor, lightly toast the coconut before mixing.
- These candies are rich and satisfying with just a few ingredients—perfect for summer snacking or gifting.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 candy
- Calories: 110
- Sugar: 4g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
