✨INGREDIENTS:
👉🏽𝘽𝙀𝙍𝙍𝙔 𝘾𝙀𝙉𝙏𝙍𝙀
📌1/4xCup Agave
📌1xCup Frozen Strawberries
📌2xCups Shredded Coconut
📌2xTbsp Coconut Oil
📌1/2-1xTsp Raspberry Powder
👉🏽𝙂𝙇𝘼𝙕𝙀/𝙒𝙃𝙄𝙏𝙀 𝘾𝙃𝙊𝘾𝙊𝙇𝘼𝙏𝙀 𝙎𝙏𝙔𝙇𝙀 𝙎𝘼𝙐𝘾𝙀
📌(Page 21 of eBook - Used my Toffee Caramel recipe, omitting the date syrup - 𝙡𝙞𝙣𝙠 𝙞𝙣 𝙗𝙞𝙤)
✨HOW TO:
👉🏽Start by mixing all your berry centre ingredients together in a blender.
👉🏽Once completely combined, transfer mix to round moulds (if you don’t have any moulds on hand, option to roll into bite sized balls instead and place onto some baking paper).
👉🏽Freeze for approx 30-60 mins (until firm).
👉🏽Prepare your glaze in the meantime.
👉🏽Using a fork, coat your balls in your glaze, then place back onto your baking paper (option to place in small cupcake paper cases instead). Make sure to allow your ball to sit on your fork for a minute first, whilst most the excess glaze falls away…this also allows some extra time to kick start the setting process and ensure a smooth finish.
👉🏽FYI-Once the glaze/choc hits the cold surface of your balls, it’ll start to set right away!
👉🏽Place in the freezer for approx 10-15 mins more, before digging in!
✨SIDE NOTES:
✏️Recreate into various shapes based on whatever moulds you have on hand…think cubes, slices, cups etc!
✏️The berry centre pairs really well with my electric dark chocolate too!
Gratitude #mothernature #drsebi #maa #amys_alkaline_lifestyle
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