This recipe is from my Healthy Life calendar which features a delicious vegan, organic and in season recipe for every month of the year so it’s more than just an ordinary calendar, it’s monthly meal inspiration!
Ingredients (serves 10 | makes 24 )
- 3 cups desiccated coconut
- 2 tablespoons coconut oil
- 3 tablespoons light agave syrup* (mildly sweet, adjust to your liking)
- ½ teaspoon vanilla bean paste
- Pink layer
- 3 cups desiccated coconut
- 2 tablespoons coconut oil
- 3 tablespoons light agave syrup* (mildly sweet, adjust to your liking)
- 1/8 teaspoon beetroot powder** (or use grated beetroot and squeeze to juice for soft pink colour)
- 1 tablespoon rosewater
- * You’ll find this ingredient at your local health-food store. ** You’ll find this ingredient at specialty stores or online.
Method
- White layer Blend the desiccated coconut in a food processor for 5-10 minutes or until it’s turned into a butter. Add remaining ingredients and blend until smooth. Pour into a baking tray and refrigerate.
- Pink layer Make the pink layer in the same way, using beetroot powder and rosewater. Once the white layer is set slightly and firm to the touch, pour the pink mix on top. Allow it to set overnight or until firm.
- Cut with a sharp knife into 24 pieces. Keeps in an airtight container in the fridge for up to one month.
Notes
Can adjust the sweetness for your taste.
10:05 am
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mom181989 replied
- 17 Nov 2016 , 2:15 pm
Reply9:38 pm
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mom181989 replied
- 17 Nov 2016 , 2:16 pm
Reply5:42 pm
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mom181989 replied
- 02 Nov 2016 , 9:03 am
Reply1:02 pm
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mom93821 replied
- 01 Nov 2016 , 12:05 am
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mom181989 replied
- 01 Nov 2016 , 9:34 am
Reply10:19 am
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mom181989 replied
- 01 Nov 2016 , 9:35 am
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