These little balls of bliss are perfect for Valentines Day – and with minimal ingredients they don’t take long at all to whip up!
When I say minimal – I mean SIX ingredients! So easy! Macadamias, coconut, beetroot powder, rice malt syrup, rose water and chocolate.
You could substitute cashews for macadamias in this recipe if you don’t have macas, or if you like cashews better!
This recipe makes about 12 balls. I used 100g of vegan dark chocolate to cover them – which only just made it. To be on the safe side, you could try 120 or 150g.
If you need more Valentines Day inspo – check out these:
Lychee, Mint and Elderflower Cocktail
Raw White Chocolate and Rose cake
or a Vegan Cheese and Fruit Platter.
Hope you all have a lovely day, whatever you’re doing, whether it be with family or friends or loved ones!
- 1/2 cup macadamias
- 1 cup desiccated coconut
- 1 Tbsp beetroot powder
- 1 Tbsp agave nectar
- 1 - 2 tsp rose water
- 100g vegan chocolate
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Blend the macadamias in a food processor until they resemble fine crumbs. Then add the coconut and process for a few minutes until well incorporated. Next add the beetroot powder, agave nectar and rose water and process until the mixture starts sticking to the sides of the processor. Scrape it down a few times and keep blending. Test the mixture to see if it will form into balls. I couldn't roll mine as they would crumble, but was able to form them into balls. Put them in the freezer. Freeze for at least 30 minutes.
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Melt the chocolate in a double boiler, or in a heat proof bowl over a saucepan of boiling water. Using a skewer and a spoon, dip the frozen balls in the chocolate and cover evenly with the spoon. Sit on a cooling rack to dry. Sprinkle with desiccated coconut if desired. Once all the balls are done transfer the cooling rack into the fridge for the chocolate to harden up. Then they are ready to eat. We didn't wait for the chocolate to harden up before we ate ours!
