My secret weapon for this swap is coconut butter, which is made from fresh coconut that is pureed into a smooth paste. It is rich, creamy, very flavorful, and remains firm at room temperature.
Prepare 30 mini muffin cups with paper liners. Divide the mixture between the cups and refrigerate for 4 hours or overnight.
Remove from the refrigerator 10 minutes before serving. Serve cool or at room temperature (the warmer the candy the softer it becomes.
These can be frozen for up to a month; simply thaw in the refrigerator before serving.