Taste the rainbow? Because of those potentially harmful artificial colors and flavors, you’ll say no thanks. Luckily, this recipe for chocolate-coated coconut-almond bites is made with natural food dyes instead of those other additives you’d much rather avoid. Acai, turmeric and spirulina stain shredded coconut for a tasty, all-natural treat.
Ingredients
30-35 raw almonds
20 oz. chocolate, melted
3 cups shredded coconut, divided
1 tsp. acai powder
1/3 tsp. spirulina powder
1/3 tsp. turmeric powder
3 Tbsp. agave or maple syrup, divided
Coconut flour, as needed
Water, as needed to blend
Directions
- In three separate bowls, divide coconut and agave equally (1 cup and 1 Tbsp. respectively). Add acai powder to one bowl, spirulina to the second and turmeric to the third. Mix together contents of each bowl to create three separate colors (purple, blue and yellow). Add a bit of water or coconut flour if necessary to combine. The texture should be smooth and stick together.
- On a large parchment-lined baking sheet or in small silicon molds, portion out coconut mixture, using about a tablespoon for each. When finished, place molds or baking sheet in freezer for about 5 minutes.
- Remove colorful coconut bites from freezer and dip each into melted chocolate with a fork and cover completely. Tap on side of bowl to remove excess chocolate. Place bites back on parchment-lined baking sheet.
- Before the chocolate hardens, place an almond on top of each bite and, with a spoon, carefully coat with more chocolate. (Alternatively, you can add the almond to the center of the coconut mixture, but this will make it fall apart more easily, so dip carefully.)
- Place almond-topped coconut bite in fridge or freezer to set. In the fridge, this will take about 2 hours.
Margaret’s tips:
- While coating coconut bites with chocolate, you might need to keep the ones you’re not using in the freezer. If they start to warm, they will fall apart.
- Want more color? Try beet powder for a pink mixture and matcha for green.