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How to Make Coconut Butter and Cinnamon Valentine Hearts Candies

Updated on January 10, 2014

Completed Coconut Butter Valentine's Heart Candies With Cinnamon

Completed Coconut Butter Valentine Hearts Candies With Cinnamon
Completed Coconut Butter Valentine Hearts Candies With Cinnamon

Tip: If Your Coconut Butter is Grainy

Here's a Tip if Your Coconut Butter is Too Grainy

Getting a totally smooth consistency with coconut can be a little tricky, especially if you are using shredded coconut. The best cure for this is to add 2 tablespoons of coconut oil (soften in the container it came in by putting it in a pot of hot water.) Coconut oil is solid at temperatures below 84°F, so you will definitely need to soften it up.

You can make your own coconut oil too, but I'm not going to go into the details of how to do that in this article. You want refined coconut oil for this, which you can buy in many health food stores, or you can find it in the baking section of many supermarkets.

After you add the coconut oil, just continue processing as described to the left, until you have achieved a creamy consistency similar to peanut butter.

When it Comes to K.I.S.S. (Keeping it Simple Stupid) This is the Ticket

This Quick and Easy Two Ingredient Recipe for Coconut Butter and Cinnamon Valentine Hearts Candies, it Doesn't Get Any Simpler

If you are looking for something quick and easy and a little bit different in the candy recipe line for Valentine's Day, here is a quick two ingredient recipe that is a little bit unique. The most difficult part of this recipe is making the coconut butter (because I don't want you to be lazy and go out and buy it, because it's over-priced.........well, if you REALLY want to, you can go to the Artisana Coconut Butter), it isn't very difficult, actually!!

First you need some dried, unsweetened coconut. I used shredded coconut; however, if you use shreded coconut, you may need to add a little bit of coconut oil to get a creamy texture which is what you want. Above 76°F coconut butter becomes liquid, so when you store this you are going to want to store it in a cool place. I refrigerate mine, and then microwave in 15 second increments until it turns soft when I want to use the coconut butter I have already prepared.

To process your dried, unsweetened, coconut into coconut butter, I recommend starting with at least 2 cups of your dried, unsweetened coconut and processing it in a food processor. I've read other people's ideas on how to do this and they say to run the food processor for 10 or 15 minutes and then scrape down the sides and continue. I DO NOT RECOMMEND doing it this way. After you add coconut to your food processor, pulse it in 15 to 30 decond intervals and then just shake to food processor a bit until any coconut on the sides of the bowl falls back down to the center. Continue doing this until the coconut starts to get clumpy. Then you'll know you are close. This is going to take close to 15 minutes probably. Once it starts to get clumpy, continue processing in 15-30 second increments, but scrape down the sides after each time, because by now the coconut is releasing oils and it will start sticking to the side of your food processor bowl. (If you don't have a food processor, you can do this in a blender or Vitamix also, but the process is a little different for each.)

Next, you will need some cinnamon powder and 1 or more heart shaped candy molds. The size you use is up to you, but the bigger your candy molds are the more coconut butter you will need to make your recipe. 2 cups of dried, unsweetended coconut should yield you about 3/4 cup of smooth coconut butter.

Making Coconut Butter in the Food Processor

Making Coconut Butter in the Food Processor Source:
Making Coconut Butter in the Food Processor Source:
The Finished Coconut Butter
The Finished Coconut Butter

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Add the Cinnamon

Add Cinnamon to Taste

Mixing in the cinnamon is going to be some trail and error, as not everyone likes the same amount, therefore I am not going to tell you how much to add. Just sprinkle on enough to coat the surface of your coconut butter and then mix it all together with a spoon, and give it a taste test. If you taste too much cinnamon, add some coconut butter, if you don't taste enough cinnamon, then add some more and repeat the process until you have achieved the desired taste.

Add Your Cinnamon to the Coconut Butter and Mix

Add Cinnamon to the Coconut Butter and Mix
Add Cinnamon to the Coconut Butter and Mix

Adding Your Coconut Butter and Cinnamon to Your Candy Molds

Add Coconut Butter and Cinnamon Mixture to Your Heart Shaped Candy Molds (Don't Have Hearts, You Can Use Whatever Shapes You Want).

How much easier could this get? Now you have your coconut butter and cinnamon mixture, just spoon it into your heart shaped candy molds until they are all full. Transfer your candy moldes to your freezer for about 30 to 45 minutes. When they've hardened, take them out of the freezer, turn your candy molds upside down and give them a good whack to loosen the candies. They should fall right out. If you use an aluminum or silicon candy mold, you shouldn't even need to grease them ahead of time, the candies should come out very easily.

Store your candies in an air-tight container in the refrigerator until you are ready to serve them. Don't forget that coconut butter is going to melt at over 76°F, so if you live in a hot climate keep them cold by sitting your serving bowl in another bowl filled with ice. Share and enjoy!!!

If you want you can also coat these with melted carob or chocolate for some added decadence.

Prep Time for Coconut Butter and Cinnamon Candy Valentine Hearts

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 12 Coconut Butter and Cinnamon Candy Hearts

Molding the Coconut Butter and Cinnamon Valentine's Heart Candies

Molding the Coconut Butter and Cinnamon Valentine's Heart Candies
Molding the Coconut Butter and Cinnamon Valentine's Heart Candies
  • 2 Cups Coconut, Dried, Unsweetened
  • 2 Tbsp (Optional) Coconut Oil, Refined
  • Adjust to Taste Coconut Powder

Estimated Nutrition Facts for Coconut Butter and Cinnamon Candy Hearts (No Carob or Chocolate)

Nutrition Facts
Serving size: 1 Piece
Calories 188
Calories from Fat162
% Daily Value *
Fat 18 g28%
Saturated fat 16 g80%
Unsaturated fat 2 g
Carbohydrates 7 g2%
Sugar 2 g
Fiber 5 g20%
Protein 2 g4%
Cholesterol 0 mg
Sodium 10 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Whole Raw Carob Fruit - Nature's Most Delicious Candy


  1. Process 2 cups of dried, unsweetened coconut in a food processor, blender, or vitamix until a smooth consitency like peanut butter is achieved.
  2. Add 2 Tbsp of softened coconut oil if coconut butter is too grainy.
  3. Add cinnamon to coconut butter, mix, and taste until desire taste is achieved.
  4. Teaspoon coconut butter/cinnamon mixture into your candy molds.
  5. Tranfer candy molds to freezer for 30 to 45 minutes.
  6. Take candy molds out of freezer, invert, and tap candies out into a serving bowl or container for storage in your refrigerator.
  7. Candies can be coated with chocolate or carob for additional decadence.

If You Want Carob Coated or Chcoolate Coated Hearts

To Coat Your Coconut Butter and Cinnamon Hearts with Carob or Semi-Sweet Chocolate, Here's How

Melt your sweetened carob chips or semi-sweet chocolate chips in a double boiler with about 1 tsp of coconut oil per 12 candy hearts (if they are the same size as mine, which is about 1" long). You can do this a couple of different ways. If you didn't fill your candy molds all the way to the top with your coconut butter and cinnamon mixture, you can top them off with your carob or chocolate to make a double layer candy. Alternatively, you can put a toothpick in each one of your coconut butter and cinamon hearts and dip them quickly in the melted carob or chocolate. Don't forget that coconut butter melts at 76°F, so you have to do this really quickly.

To melt your chocolate or carob, turn your double boiler on to medium heat and allow the coconut oil to liquify. Then slowly add your chocolate or carob chips and stir them in. When you have a melted mixture that is about as thick as honey, that's about the right consistency.

If you just add your carob or chocolate to the candy molds and make a dual layer candy, then just return your candies to the freezer for another 30 minutes for them to harden. If you decide to dip them, then put them on an aluminum foil lined or parchment paper lined cookie sheet and return them to the freezer. I personally recommend the double layer candy, because it's easier, less messy, and you don't have to worry about your coconut butter melting before you get it out of your candy coating mixture.


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    • pocono foothills profile imageAUTHOR

      John Fisher 

      4 years ago from Easton, Pennsylvania

      @Thelma Alberts-Thanks for your comment. You live in both German and the Phillippines? Cool!!!

    • Thelma Alberts profile image

      Thelma Alberts 

      4 years ago from Germany

      Yummy! I might try this this Valentines Day. Thanks for sharing the recipe.

    • pocono foothills profile imageAUTHOR

      John Fisher 

      4 years ago from Easton, Pennsylvania

      Have fun with it!!

    • EGamboa profile image

      Eileen Gamboa 

      4 years ago from West Palm Beach

      Oh, I almost missed this, but still good in time for Valentine's Day. Thank you for this sweet idea!

    • pocono foothills profile imageAUTHOR

      John Fisher 

      4 years ago from Easton, Pennsylvania

      @Faith Reaper-Thanks for your comment and compliment. Have fun with the recipe, you can be creative and add other things besides cinnamon too!!!

    • Faith Reaper profile image

      Faith Reaper 

      4 years ago from southern USA

      Oh, wow, what a great recipe and thank you for sharing. Excellent hub for sure! I will make these with my grands.

      Up and more and sharing

      Blessings, Faith Reaper

    • profile image


      4 years ago

      Got it! Thanks Pocono.

    • pocono foothills profile imageAUTHOR

      John Fisher 

      4 years ago from Easton, Pennsylvania

      @choosetolive-coconut butter is like candy in it's own right. It is sooooooo sweet and so easy to make. If you make this recipe, just keep in mind that you have to adjust the amount of cinnamon to suit your own tastes.

    • choosetolive profile image

      Ravi and Swastha 

      4 years ago from London, Canada

      What a yummy candies. I love candies. Very nicely explained. Thumps up ! Very interesting, awesome & useful hub.

    • pocono foothills profile imageAUTHOR

      John Fisher 

      4 years ago from Easton, Pennsylvania

      @mackyi-Thanks for your comment. You can make coconut butter, coconut oil, etc from whole coconut, but it's a lot more work than just making coconut butter from dried, unsweetened coconut. Of course, you can make a lot of different things from a whole coconut, from the coconut I buy, you can really only make coconut butter or coconut milk.

    • mackyi profile image

      I.W. McFarlane 

      4 years ago from Philadelphia

      Very interesting and creative recipe. I personally like to make my own coconut from scratch, simply by grating one or more whole coconuts, then squeezed the milk from it. Next, I would boil, skim, and make it into oil. However, like you have said you can also purchase hard bars of coconut cream or even canned cream. I remember when I was in Jamaica growing up as a boy, we had a large mill for grating coconuts. My mother used to make coconut oil.


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