Name: RED VELVET COCONUT TREATS
Cuisine: Classical
Ingredients: 9g Ground almonds – MORRISONS; 6g Coconut virgin oil – BIONA ORGANIC; 4g Sunflower seeds; 7g Cacao Butter – SEVENHILLS ORGANICS; 15g Desiccated coconut; 5g Cocoa chocolate – LINDT 90% DARK SUPREME; 1g Beetroot powder – MOUNTAIN ASH HEALTH FOODS (available from Amazon); 10g NATVIA icing; You will also need some JOSEPH’S sugar free maple syrup, a tiny pinch of RED MOUNTAIN pink crystal salt (optional but it is nice) and a few drops of warm water.

RED VELVET COCONUT TREATS

23rd June 2020

by matthew

Cuisine Classical

Category Classical & MKD Recipes

FAT: 31.97g PRO: 4.13g CHO: 3.86g Kcals: 320 Ratio: 4.01:1

Notes

Mo’s tip: These are quite a grown up looking treat, the pink crystal salt gives a similar taste to salted caramel/ Pink crystal salt contains minerals. These will keep for several days in a plastic container in the fridge.

Ingredients

9g Ground almonds – MORRISONS
6g Coconut virgin oil – BIONA ORGANIC
4g Sunflower seeds
7g Cacao Butter – SEVENHILLS ORGANICS
15g Desiccated coconut
5g Cocoa chocolate – LINDT 90% DARK SUPREME
1g Beetroot powder – MOUNTAIN ASH HEALTH FOODS (available from Amazon)
10g NATVIA icing
You will also need some JOSEPH’S sugar free maple syrup, a tiny pinch of RED MOUNTAIN pink crystal salt (optional but it is nice) and a few drops of warm water.

Instructions

Grind the sunflower seeds as finely as possible.
Mix together the ground almonds, coconut, beetroot powder and seeds.
Melt the cocoa butter and coconut oil together and use to bind the dry ingredients together with some sugar-free maple syrup (I used a teaspoon).
Make into 6 equal piles and leave to set in the fridge for approximately ½ hour.
Melt the Lindt 90% chocolate and mix into the Natvia icing, pink crystal salts and a few drops of warm water, just enough to make a spreadable texture, use to top each red velvet coconut.
Leave to set again.
If you make 6 then each one will give: Fat: 5.32g Pro: 0.68g Cho: 0.64g

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RED VELVET COCONUT TREATS