Preparation:

To melt coconut oil, scoop out measured amount and heat slightly on stovetop.  In a medium bowl, place melted coconut oil and almond butter. Stir until both are blended.  Next, whisk in liquid stevia, agave, and vanilla extract. Add in cinnamon and stir until it blends evenly. Next, slowly stir in carob powder one tablespoon at a time.  The mixture should still be slightly runny. Add hemp seeds and ground walnuts and chopped almonds.  The mixture should still run off the spoon very slowly.
Spoon into mini cupcake trays lined with paper liners. Pour in mixture half way. Chill in freezer for 15 minutes. When the candies are set, pop out and store in a freezer safe container.  Keep frozen.  Yield: 50 candies

Below is the original version which contains chocolate.

Sugar-Free Gluten-Free Kitchen

Holiday Hemp Candy

1 1/2C coconut oil

1/4C Manitoba Harvest Hemp Seed Butter

1 dropper liquid stevia, milk chocolate

4 T agave nectar
1 T vanilla extract

2 t cinnamon

3/4C roasted carob powder
1/4C cacao powder
1/4C Manitoba Harvest Shelled Hemp Seeds
1/4C cacao nibs   
       
To melt coconut oil, scoop out measured amount and heat slightly on stovetop.  In a medium bowl, place melted coconut oil and almond butter.  Stir until both are blended.  Next, whisk in liquid stevia, agave, and vanilla extract.  Add in cinnamon and stir until it blends evenly.  Next, slowly stir in carob and cacao powder one tablespoon at a time.  The mixture should still be slightly runny.  Add hemp seeds and nibs.  The mixture should still run off the spoon very slowly. Spoon into mini cupcake trays lined with paper liners.  Pour in mixture half way.   Chill in freezer for 15 minutes.   When the candies are set, pop out and store in a freezer safe container.  Keep frozen!  Yield: 50 candies

I went to the local health food store and found Sweet Leaf Liquid Stevia which contains grapefruit but no chocolate. It is a liquid.

Almond Crunch Candy

Melt butter in heavy pan, stir in honey; add almonds. Cook over medium heat stirring constantly until mixture turns golden brown about 7 minutes. Spread mixture in a buttered pan and working quickly while still hot, with a buttered sharp knife cut into squares immediately. Cool. Chill in refrigerator.

Date Balls

In a heavy pan cook dates, honey and water over low heat stirring constantly until thick about 5 minutes. Remove from heat, add vanilla, nuts, and coconut. When cooled but still workable, roll into 1-inch balls. Place on wax paper. May be frozen. Yield: about 40 confections.