These pink coconut balls are easy and perfect for Valentine’s Day. With beets for color and orange zest for freshness. Gluten free vegan recipe


  • 7.5 Soup Pills sucre brut ou jaggery
  • 3,5 Soup Pills eau
  • 1/2 spoon Ă  cafĂ© ( 0,5 cuillère Ă  cafĂ© ) Orangenzeste
  • 1 Cuillère Ă  Suppe < / span> betterave rouge rapĂ©e
  • 1/4 cuillère Ă  cafĂ© ( 0.25 < / span> cuillère Ă  cafĂ© ) Kardamompulver oder Ă©pice au choix
  • 1 cup ( 80 g < / span>) noix de c oco fraĂ®che râpĂ©e not sĂ©chĂ© (this depends on whether you use fraĂ®che râpĂ© or congelĂ©)
  • 2 Cuillères Ă  soupe flocons de noco de coco sĂ©chĂ©s Ă  rouler
  • Preparation

  • In a saucepan, combine the sugar and water and bring to a boil, add the zest, beetroot and spices and continue to cook over low heat until the syrup reaches the consistency of a soft ball (a drop of syrup in cold water forms a soft ball and does not mix with the water).
  • Add coconut flakes and mix. Add enough coconut so the mixture is a slightly stiff paste instead of being runny. If you use frozen coconut there will be some moisture there and you may need to add more coconut after a minute of cooking.
  • Keep cooking the Form mixture into a ball over low heat, stirring occasionally (15-20 minutes).
  • Press this mixture onto a baking sheet with Lined with parchment paper (6 x 3), let cool 10 minutes, then cut into squares or use a cookie cutter to make heart shapes or roll into balls. Roll the balls in the dried coconut flakes. You can also dip the balls or heart shapes in melted vegan chocolate! Dip and let set on parchment paper.
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