food

Strawberry Coconut Candies

Name: Strawberry Coconut Candies
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 12
Ingredients: Filling:; 2 cups shredded coconut; 1 cup strawberries, blended; 3 tablespoons melted coconut oil; 1 tablespoon beet powder; 1/4 cup agave; Vegan white chocolate:; 1 cup raw edible cacao butter; 2 tablespoons coconut oil; 1 cup confectioners sugar; 1 teaspoon vanilla extract; Pinch of salt; Toppings:; 1/4 cup freeze-dried strawberries

These vegan white chocolate and coconut candies not only taste great and pack a secret superfood ingredient too.

Ingredients

Filling:
2 cups shredded coconut
1 cup strawberries, blended
3 tablespoons melted coconut oil
1 tablespoon beet powder
1/4 cup agave
Vegan white chocolate:
1 cup raw edible cacao butter
2 tablespoons coconut oil
1 cup confectioners sugar
1 teaspoon vanilla extract
Pinch of salt
Toppings:
1/4 cup freeze-dried strawberries

Steps

Prepare a mini muffin tin with liners.
For the filling: In a medium bowl, combine shredded coconut, strawberries, coconut oil, agave and beet root powder. Set aside.
For the white chocolate: Over a double boiler, mix cacao butter and coconut oil. Once melted, add confectioners sugar, vanilla extract and pinch of salt. Remove from heat and let cool for about 1 minute.
Spoon about 1 tablespoon of chocolate into each muffin liner, then add a spoonful of the coconut strawberry filling. Pour remaining chocolate over top until level. Top with freeze-dried strawberries. Freeze for at least 1 hour before enjoying. Store in freezer.