Rosy Coconut Ice Truffles

INGREDIENTS:
*50ml aquafaba (water from a can of unsalted chickpeas or other white beans)
*250g icing sugar (we used the Xylitol Icing Sugar)
*250g desiccated coconut
*1 tsp rose extract
*Pink edible food colouring
*200g melted vegan dark chocolate (optional melted vegan white chocolate for marbled effect)
*Rose petals and desiccated coconut, to decorate; we also used some cocoa dust to decorate too

METHOD

1. Mix together the aquafaba, icing sugar, rose extract and pink food colouring. Whisk until smooth. Add the desiccated coconut and fold with a wooden spoon or spatula until you have a stiff mixture. Use clean hands to bind as if you were kneading dough. The mixture should be stiff enough that it holds its shape when you form into a ball. Allow to stand for 10 minutes.

2. Roll into 18 small truffles. Allow to air dry for 2 hours.

3. Melt the chocolate in a glass bowl over a pan of hot water, or in the microwave. Stir until smooth.

4. Dip each truffle in the melted chocolate and use two forks to help you remove it. Whilst on the fork, tap against the side of a bowl to allow any excess chocolate to drip off. Place onto a tray lined with baking parchment. Repeat for all the truffles. Once the truffles have been dipped, top with rose petals and/or desiccated coconut. If rolling the truffles in coconut, allow them to be almost completely set and tacky to the touch before rolling. Allow the chocolate truffles to set at room temperature. Store in the fridge for up to 3 days.

 

 

Image and recipe adapted (with Sunnybrook products links) from Sanjana Feasts