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Honeycomb Crunch with Dark Chocolate Drizzle

Prep time 5 min
Cook time 25 min
Total time 30 min

Prep time 5 min
Cook time 25 min
Total time 30 min


Making candy is always fun! This recipe using wholesome sweets to create a crunchy, golden candy that begs to be drizzled or dipped in dark chocolate. Store extras in your freezer to keep it crisp.

Serves 24

1 cup raw honey

1 tablespoon baking soda

5 ounces lily’s chocolate chips (stevia sweetened)  (or unsweetened dark chocolate sweetened with a few drops of stevia) 

1 tablespoon coconut oil


Line a rimmed baking sheet with parchment paper.


In a large pot bring the honey and maple to a boil over medium-high heat. (The mixture will expand a lot while boiling and once the baking soda is added, so use a large pot.) Allow it to boil until it reaches 300 degrees F. (This step is crucial. Use a candy thermometer to ensure that 300 degrees is reached!) Add the baking soda and whisk until fully incorporated.


Pour the mixture into the prepared pan. Allow to cool for an hour, until hardened. Break the honeycomb into pieces. Spread the pieces out on a wire rack, positioned over parchment paper.


In a double boiler, melt the chocolate chips and the coconut oil. Drizzle the chocolate over the honeycomb. Place in the freezer to harden before serving. Keep stored in an airtight container in the freezer. Enjoy!


Calories: 105
Fat: 1g
Carbohydrates: 23g
Sodium: 160mg
Fiber: 1g
Protein: 1g
Sugar: 19g

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