Strawberry Coconut Candies

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


  • 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


  1. Prepare a mini muffin tin with liners.
  2. For the filling: In a medium bowl, combine shredded coconut, strawberries, coconut oil, agave and beet root powder. Set aside.
  3. 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.
  4. 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.