Gluten Free Coconut Brittle Christmas Candy

by AbbyFitz

Looking for a gluten free, dairy free, sugar free alternative to traditional barks and brittles? These little nutty pieces of heaven will become your favorite holiday candy recipe.

I come from a long line of bakers on both sides of my family, which is probably why I've always loved making goodies.

Christmastime was an especially exciting time because it meant I could make all of my favorite Christmas cookies and holiday candy. The only thing better than making them and giving them as gifts was eating them.

Then in 2012, everything changed. I discovered I was gluten sensitive. I had also gained 30 pounds, and to lose weight I began a low carb way of eating.

It's taken me a bit, but I've found that Christmas can still be a delicious time of year, even without the gluten and sugar.

These coconut brittle pieces are addictive and a perfect replacement for Christmas bark or nut brittles everyone loves during the holidays.

Learning How to Make Delicious Healthy Sweets

Some things have been tasty, others not so much. But I've discovered some ingenious ways to make treats healthy.

I'm a dessert person. In the old days, give me a chocolate cake with lots of frosting and I'd be happy. Rice crispy treats? Yes, please! Haystack candy at Christmas? Yum! Christmas sugar cookies? Pass them on down here to me!

Even though I'm not able to eat like the average American anymore because of health issues, it doesn't mean I'm going to sit down and eat sprouts all day. I mean, a woman has to have her sweets!

So off I went on my journey to find sweets that were healthy and tasted like a treat, not cardboard.

At first, things I tried were just awful. But, slowly, I learned more about what works with gluten free baking and what doesn't. My first dessert success was my gluten free chewy chocolate chip cookies. After that, I discovered chocolate fudge made with coconut oil.

Now we were getting somewhere!

But as Christmas came around, I wanted something candy-like that resembled the sweets my grandmother had made when I was a child.

Luckily, I had just began eating more coconut oil because I had heard how beneficial it is. Then I came across this thing called coconut cream concentrate, and it's made making candy a breeze.

What is Coconut Cream Concentrate?

It's not what you think!

Not to be confused with canned coconut cream, coconut cream concentrate is actually ground up coconut meat. It's essential to making your coconut brittle, but it has a variety of other uses, too.

It makes a delicious spread that can be used in place of peanut butter, Nutella, or even butter for that matter. It can be used as a coffee creamer, or as a tasty add-in to smoothies.

Personally, I love to put it in my hot chocolate. It tastes so much better than whipped cream. I think it's healthier, too.

Tips for a Successful Batch of Candy:

Please, learn from my mistakes.
  • This recipe must be made with coconut cream concentrate. Canned coconut cream or milk will only give you soup.
  • While this recipe can be made with your preferred sweetener, bear in mind they must be dry sweeteners. Liquids such as honey, maple syrup, and agave will result in a grainy mess that won't set up. The only liquid sweetener I've found that works is stevia glycerite.
  • Warm the coconut cream concentrate up completely before trying to mix with the other ingredients.


Gluten Free Coconut Brittle Christmas Candy

Gluten Free Coconut Brittle Christmas Candy

A great candy for celiacs, diabetics, and dieters alike.

Prep time 10 min  -  Total time 30 min
Ingredients for 24 servings
2 cups toasted nuts  • 1 16 oz jar coconut cream concentrate  • 1 tbsp. melted coconut oil  • 1/2 cup Swerve (or your preferred natural sweetener to taste)  • 1/2 cup shredded natural coconut *optional* (do not use store bought sweetened coconut)

First, toast the nuts.

First, toast the nuts.

Heat oven to 325 F. Spread the two cups nuts (and coconut flakes if using) onto a large cookie sheet. Toast in oven for 10-15 minutes, or until you just start to smell them. It's easy to burn nuts, so stay close by and check on them often.

Next, place the jar of coconut cream concentrate in hot water to soften. Stir well once heated.

Mix it up!

Mix it up!

Pour coconut cream concentrate, sweetener, and coconut oil in a mixer and beat until creamy. Stir in nuts and coconut by hand.

Next, pour onto a parchment paper lined cookie sheet and spread thin. Refrigerate until solid. Break into pieces and store in an airtight container in the refrigerator.

Optional Add-ins:

This recipe is very versatile. Instead of nuts, try adding pumpkin seeds, chocolate chips, or dried fruit. Add cocoa during the mixing process to make this a chocolate bark, or melt chocolate and drizzle over the white pieces.

Recipe  5.0/5 Stars (1 Votes)

Other Gluten Free Holiday Recipes to Try:

A great tasting dessert that will make you think you're splurging, but each cookie only has 2 carbs! They're gluten-free, too!
The holidays aren't complete without pumpkin pie. But what about those with food allergies? This gluten free, dairy free, sugar free version will please everyone at your table.

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Updated: 08/06/2014, AbbyFitz
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AbbyFitz on 01/24/2014

You are incredibly lucky! I guess it's like me and citrus here in Florida.

VioletteRose on 01/24/2014

I am always looking for healthy recipes, this one sounds really nice! We used to grow coconut trees and coconuts are easily available here. I use grated coconut almost daily in my food :)

AbbyFitz on 01/23/2014

And until there is, it's easy to make your own at home

WriterArtist on 01/23/2014

It is difficult to get gluten free, sugar free stuff in stores but hopefully things are changing and there is a growing trend for healthy alternatives.

AbbyFitz on 01/23/2014

Yes coconut oil is a very beneficial nutrient

WriterArtist on 01/23/2014

Not only is this recipe delicious, it is very healthy too.

AbbyFitz on 12/30/2013

Because if it's in it's solid form it would be hard to mix in. It doesn't take much to melt it though. Its melting point is somewhere around 72F.

Mira on 12/30/2013

Coconut cream sounds heavenly. I eat coconut milk often with my breakfast cereal.
But why did you say "melted" coconut oil?

AbbyFitz on 12/27/2013

It really is. I hope you like the fudge.

ologsinquito on 12/27/2013

This looks really good, but I can't wait to try your fudge recipe.

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