Natural Vegan Candy
Indulge your sweet tooth with this delightful homemade vegan candy that comes together with just three simple ingredients! Using creamy coconut milk and luscious dates, you can whip up a treat that’s as satisfying as it is guilt-free. Perfect for sharing or enjoying all to yourself—let’s get candy-making!
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 🍌 1 banane pour la texture
- 🍋 un filet de jus de citron
- 🍓 des fraises (240 ml)
👨🍳 Instructions
- 1
Put all ingredients in a bowl.
- 2
Blend for 30 seconds at speed 8 until smooth.
- 3
Spread on a baking sheet lined with parchment paper, smoothing it out as thinly as possible for even thickness.
- 4
Bake in a fan oven at 80°C for about 3 hours to dehydrate and achieve a candy texture.
- 5
Once cooled, cut into strips.
- 6
Optional: sprinkle a bit of sugar on top or dip in lime juice for a tangy flavor.
💡 Pro Tips
- ✓Spread the puree to an even 2-3mm thickness using an offset spatula, because thickness variations greater than 1mm cause uneven moisture loss and create soft spots that mold faster.technique2-3mm thickness
- ✓Dehydrate at exactly 80°C (176°F) rather than higher temps, since this stays below the 90°C threshold where fruit sugars begin caramelizing and Maillard browning kicks in, preserving the natural fruit color and preventing bitter notes.technique80°C / 176°F
- ✓Prop the fan oven door open 1-2cm during the final 30 minutes of the 3-hour bake to let residual steam escape faster, since trapped humidity above 20% slows final moisture evaporation and can leave the center tacky instead of pliable.equipmentfinal 30 minutes
- ✓Blend at high speed for the full 30 seconds to fully rupture fruit cell walls and release pectin, which acts as the natural binding agent that gives the dehydrated candy its chewy, gummy structure instead of a crumbly one.ingredient30 seconds at speed 8
- ✓Let the sheet cool completely at room temperature for at least 20 minutes before cutting, because the pectin network is still setting while warm and cutting too early causes tearing rather than clean strips.timing20 minutes cooling
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
Share this recipe
Natural Vegan Candy
Indulge your sweet tooth with this delightful homemade vegan candy that comes together with just three simple ingredients! Using creamy coconut milk and luscious dates, you can whip up a treat that’s as satisfying as it is guilt-free. Perfect for sharing or enjoying all to yourself—let’s get candy-making!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 🍌 1 banane pour la texture
- 🍋 un filet de jus de citron
- 🍓 des fraises (240 ml)
👨🍳 Instructions
- 1
Put all ingredients in a bowl.
- 2
Blend for 30 seconds at speed 8 until smooth.
- 3
Spread on a baking sheet lined with parchment paper, smoothing it out as thinly as possible for even thickness.
- 4
Bake in a fan oven at 80°C for about 3 hours to dehydrate and achieve a candy texture.
- 5
Once cooled, cut into strips.
- 6
Optional: sprinkle a bit of sugar on top or dip in lime juice for a tangy flavor.
💡 Pro Tips
- ✓Spread the puree to an even 2-3mm thickness using an offset spatula, because thickness variations greater than 1mm cause uneven moisture loss and create soft spots that mold faster.technique2-3mm thickness
- ✓Dehydrate at exactly 80°C (176°F) rather than higher temps, since this stays below the 90°C threshold where fruit sugars begin caramelizing and Maillard browning kicks in, preserving the natural fruit color and preventing bitter notes.technique80°C / 176°F
- ✓Prop the fan oven door open 1-2cm during the final 30 minutes of the 3-hour bake to let residual steam escape faster, since trapped humidity above 20% slows final moisture evaporation and can leave the center tacky instead of pliable.equipmentfinal 30 minutes
- ✓Blend at high speed for the full 30 seconds to fully rupture fruit cell walls and release pectin, which acts as the natural binding agent that gives the dehydrated candy its chewy, gummy structure instead of a crumbly one.ingredient30 seconds at speed 8
- ✓Let the sheet cool completely at room temperature for at least 20 minutes before cutting, because the pectin network is still setting while warm and cutting too early causes tearing rather than clean strips.timing20 minutes cooling