Homemade gifts are my favourite. When you’re a bit strapped for cash, it’s the best way to create a beautiful gift that is unique to them. Time is worth more than money nowadays anyway. Personally, I appreciate homemade gifts that bit more, because of the lovely thought that has gone into them. These coconut-y truffles are for Mumma this Mother’s Day, therefore I had to create something pretty and pink! Follow this gift with breakfast in bed, flowers and some incense stick and i’m the best daughter ever, right?
Ok, so they could easily be a homemade gift… but I don’t blame you if you wanted to make them for yourself instead. Indulgent night in with truffles to yourself? Yes please. Plus they’re sugar free, so don’t even bother feeling guilty about consuming them all in one sitting.
Coconut ice is a old fashioned, popular confectionary that’s often found right next to the fudges (in England anyway). Traditionally, the sweet is made with condensed milk, sugar and coconut… obviously made for people who don’t want to keep there teeth much longer. Yet, The Herbs have got to work and have found an alternative for those who would like to keep there teeth a little longer. For those who are used to the super sweet traditional recipe, you could try and add a little agave or maple syrup to sweeten it up
Tell us how the recipe goes for you and whether you decided to give them away as a gift or ate them all to yourself instead!
If you have any diabetic friends, please share this recipe with them, we are sure that they will appreciate it!
- 1½ cup desiccated coconut (plus extra for decoration)
- ½ cup ground almonds
- 3.5 tbsp coconut butter
- ½ cup coconut oil
- 4 tbsp. non-dairy milk
- 1 tsp vanilla extract
- 3 Tbsp beetroot powder
- Melt the coconut butter, oil, non-dairy milk together in a bain marie. Set aside.
- Blend coconut and almonds in a food processor until they are a fine grain.
- Pour the coconut & almonds into the melted liquid along with the vanilla and stir together.
- Let it cool down for about 10-15 minutes in the fridge.
- When cooled slightly, use half of the mixture and scoop into equal balls (a heaped tbsp worth). With the other half of the mixture, pour in 1 tbsp. beetroot powder and stir until its all fully pink. Repeat the scooping with the pink dough.
- For the white balls, roll in the rest of the beetroot powder. For the pink balls, roll in desiccated coconut.
- Place on parchment paper and transfer to the fridge to set (about an hour). After this, they can be stored at room temperature.