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Raw Pink Coconut Pops

Prep Time 6 hours
Total Time 11 hours
Course Snack
Servings 15 Balls

Ingredients
  

Balls:

  • 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

Chocolate Dip:

  • 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

Instructions
 

  • 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.

Notes

Optional Ideas:

  • 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.
 
*Maple syrup and coconut nectar are both naturally sweeter than rice syrup so will produce a sweeter result.
**This recipe is inspired a little by both Loving Earth and I Quit Sugar recipes.