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Raw Coconut Truffles [Vegan]

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After weeks of trying all kinds of stuff, I finally figured it out, so without further ado, here are the best ways to make raw food in colors. In this case, raw coconut truffles in vibrant colors!

The orange was easy, since I love my carrot juice so much, that I drink it all the time. Just add a little bit of it to the mixture and blend well. The more carrot juice you add, the more vibrant orange you get.

Red was something to think about, but then I remembered the beetroot juice and its ability to color everything it touches. So for beautiful deep red, use beetroot juice. If you add a little bit of it, you get a pretty pink shade, but if you add more – a saturated red color awaits you.

For green, you have 2 similar options, so use your taste buds for choosing the right one. Matcha green tea powder or mint liqueur. For the raw truffles here, I used matcha, but the powder has some very specific green tea flavor, which is hard to kill, so be careful with it. Mint liqueur is a great option, but has alcohol in it, so don’t give it to the kids.

Deep purple is achieved with fresh pureed blackberries and light pink with fresh strawberries. Just don’t use the fresh fruits for truffles in big quantities, because they will make the mixture more soft and not hard enough for truffles. That’s it.

Raw Coconut Truffles [Vegan]

This Recipe is :

Dairy Free Raw Vegan Vegan

Ingredients

For the Truffles:

  • 2 cups raw cashew
  • 1 cup raw almonds
  • 1 cup dried coconut flakes
  • 3 tablespoons sweetener
  • coloring agent

For the Dried Coconut Flakes:

  • 1 coconut

Preparation

For the Truffles:

  1. Blend the nuts into a powder using the blender.
  2. Make the dried coconut flakes into a powder as well.
  3. Mix everything using the S knife and divide into 3 cups.
  4. For orange color add 4-5 tablespoons orange juice.
  5. For red add 4-5 tablespoons beetroot juice.
  6. For green 1 tablespoon matcha powder.
  7. Mix the colors with the nuts/coconut mixture and blend well.
  8. Using a teaspoon form small balls and put in the fridge for 24 hours.
  9. Using your hands form into balls or if you have egg molds into Easter eggs.
  10. Enjoy with a cup of coconut milk :)

For the Coconut Flakes:

  1. Cut into small flakes using your peeler.
  2. Dehydrate for a couple of hours until very dry.
  3. Keep in air tight containers and use for different sweets.

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AUTHOR & RECIPE DETAILS


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I’m Nadia Petrova, holistic nutritionist. I studied in the Canadian school of natural nutrition, I’m a member of the Canadian association of natural nutritional practitioners, Green Chef for the Gliving network and author of 2 books. My philosophy about life is that we are in control and we can change things. We can change the way we eat, feel, experience, live. We decide what is best for us. Visit my website Nature Insider.


 

 

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