Recipe courtesy of Michel Janse

Strawberry Coconut Candies

These vegan white chocolate and coconut candies not only taste great and pack a secret superfood ingredient too.
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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 12 candies
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Ingredients

Filling:

1 cup strawberries

2 cups shredded unsweetened coconut 

1/4 cup agave nectar  

3 tablespoons coconut oil, melted 

1 tablespoon beet powder 

Vegan White Chocolate:

1 cup raw edible cacao butter

2 tablespoons coconut oil 

1 cup confectioners' sugar 

1 teaspoon pure vanilla extract 

Pinch salt 

Topping:

1/4 cup freeze-dried strawberries

Line a mini muffin tin with liners. 

Directions

  1. For the filling: Blend the strawberries in a blender or food processor until smooth. Combine the blended strawberries, shredded coconut, agave nectar, coconut oil and beet root powder in a medium bowl. Set aside.
  2. For the white chocolate: Mix the cacao butter and coconut oil in a small saucepan set over but not in a simmering pot of water. Once melted, add the confectioners' sugar, vanilla and salt. Remove from the heat and let cool for about 1 minute. 
  3. Spoon about 1 tablespoon of the chocolate into each muffin hole, then add a spoonful of the coconut-strawberry filling. Pour the remaining chocolate over the top of each muffin hole until level. Top with the freeze-dried strawberries. Freeze for at least 1 hour before enjoying. Store in the freezer. 
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