This vegan dessert is great for the winter holidays, but can also be made with any color throughout the year for a healthy treat.
MAKES: 16-24 truffles
Ingredients
1 cup coconut cream concentrate, also known as coconut butter
¾ cup virgin coconut oil (soft, but not melted)
½ cup coconut milk
½ cup shredded coconut
2 tbsp organic sugar (optional, or substitute with organic, natural sweetener of choice)
½ tsp Blue Color Kitchen Color Packet
1 tbsp vanilla extract
⅛ tsp salt
extra shredded coconut for topping
Directions
Using a mixer or food processor, combine the coconut cream concentrate (coconut butter) and coconut oil until smooth.
In a small bowl, mix blue food color powder with ½ tsp water and stir until all the color is dissolved.
While the mixer is running, add in coconut milk, ½ cup shredded coconut, sugar, liquid color mixture, vanilla and salt and fully blend.
If the mixture is too soft to manipulate, place in the refrigerator for 30-60 minutes.
Take out when the batter is firm, but not too stiff to be molded.
Once the batter is ready, use an ice cream scoop and roll balls smooth in your hands.
Place each ball in a bowl of remaining shredded coconut to coat.
Keep chilled and thaw at room temperature for 30 minutes before serving.