These gorgeous little rosy-pink treats, coloured with freshly grated beetroot and filled to the brim with healthy coconut and raw cacao, are free from refined-sugar and grains, as well as raw, vegan and paleo. They are ridiculously easy to prepare and lots of fun for little ones to help make.
Please note: You will need to soak the cashews for 4-6 hours before beginning this recipe.
Raw Pink Coconut Pops
- 2/3 Cup Raw Cashews
- 4 Tbsp Coconut Butter
- 4 Tbsp Rice Syrup Maple syrup or coconut nectar*
- 2 Tbsp Coconut Milk
- 1 1/2 Cups Desiccated Coconut
- 1-2 Tbsp Beetroot Freshly grated
- 1/2 Tsp Vanilla
- 1/4 Tsp Salt unrefined
- 1/3 Cup Cacao Powder Raw
- 3 Tbsp Coconut Oil Melted
- 3 Tbsp Rice Syrup Maple syrup, or coconut nectar*
- 1/2 Tsp Vanilla
- 1 Pinch Salt Unrefined
- Place the cashews in a bowl, cover with filtered water and soak for 4-6 hours. Drain and rinse well.
- Add the cashews and all of the other ball ingredients to a food processor. Blend together until very smooth, regularly scraping down the sides. Be patient, this may take a few minutes. If necessary add 1-2 more tbsp of coconut or almond milk but the mixture should not be too wet.
- Roll into small balls, stick in toothpicks or small skewers and place on a tray covered in baking paper. Refrigerate for 1 hour.
- To make the chocolate dip whisk all of the ingredients together until smooth and thick.
- Dip each ball in the chocolate, drain off the excess and place back on the baking paper. You can dip each ball twice if you like. Place them back the fridge to set for at least 1-2 hours. Store in the refrigerator.
- Instead of the chocolate dip melt 100g of your favourite naturally-sweetened raw chocolate to dip the balls in.
- Make a white chocolate dip by replacing the cacao powder with raw cacao butter.