These vegan white chocolate and coconut candies not only taste great, but they pack a secret superfood ingredient too!
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
1/4 cup freeze-dried strawberries
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.
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