Rosé White “Chocolate” – AIP, Coconut-free option
Pretty in pink, dainty little Rosé White “Chocolate” candies for your Paleo autoimmune protocol sweetheart. Or for yourself…because self-care is a form of romance, too.
Just a tiny hint of rose flavor, but not overpowering like perfume, comes from the delicate and fragrant dried petals of food-grade dehydrated flowers.
You can give your Valentine pookie chocolate-free chocolates AND roses all in one! (Good for cheap dates…like me.)
Jump to Recipe
No artificial love here
Beet powder adds a little color and nutrient boost without lending a beet flavor…just go easy with it so you don’t have beet-treats! (Um, gag…) Plus you can keep it on hand for other recipes and projects where you want to use a natural food coloring. Because Red-40 is so 1990’s.
Though these are not shelf-stable, they will stay firm in the fridge. So plan on presenting these to Bae over an ice-pack. Maybe you could coat the pack in a lovely fabric so it’s a chilly little pretty pillow. (Well, maybe I’m overthinking this. These got gobbled up right away and never made it to a fancy golden frou-frou gift box….who am I kidding.)
Need a coconut-free option?
These come with a coconut-free option with the help of tigernut butter in place of coconut butter.
Though the color will not be a rosy pink when using the tigernut version, you’ll still have yummy treats without the coconut fiber that tends to bother some picky bellies.
If you’re fortunate enough to have reintroduced cocoa, you could easily make these with cocoa butter instead of the coconut manna and sustainable non-GMO palm shortening for a true white chocolate. The texture will be more velvety versus the thicker texture of coconut butter.
More gifts for your sweetie (or you)
Here’s another lovely gift idea for yours or yourself…SIMPLY AIP has monthly specialty-curated boxes.
Here’s my January box! Loved the crispy-chewy Beef Thins as a snack, and the Dried Organic Pineapple was a tasty change-up instead of using raisins in a sausage stuffing I cooked up.
Use code: CAVEWOMAN5 to get $5 off your first box!
Beautiful AND delicious
I love how the maple sugar *almost* fully dissolves but still leaves a soft, gentle crunch to the candy.
And let’s talk about those layers! They just naturally happened like that…I’m not really a wizard.
SO. PRETTY.
For more beautiful and easy-to-make treats, check out these Cherry Carob Fudge Pops or these bright and citrusy Collagen Lemon Zingers.
Rose’ White “Chocolates”
Ingredients
- 1/3 cup palm shortening
- 1/3 cup coconut butter (for coconut-free you can use tigernut butter, but the color result will be brown and not pink)
- 3 Tb maple sugar
- 1 small pinch Himalayan salt
- 1/8 tsp alcohol-free vanilla extract
- 1 Tb dried rose petals, food grade
- 1/2 tsp beet powder (optional natural food coloring…just don’t add too much or your treats will taste like beets!)
Instructions
- Add all ingredients to a double boiler over medium heat.
- Slowly melt the shortening and butter down, avoiding any simmering.
- Stir often to help dissolve the sugar and release the flavors and colors of the rose petals as they soften. (The sugar is likely to not fully dissolve, but this adds a dainty crunch to the treats.)
- Use a small cookie scoop or something similar-sized to transfer the mixture into a silicone candy mold (Mine has 15 cavities that measure just under 1 Tb per section. After filling the cavities I still had about 2 Tb left of melted “chocolate” leftover, which I transferred to a separate small container.)
- Chill in freezer for 2 hours (or refrigerator for 6 hours) to set completely before removing hardened “chocolates” from the mold. Store in an airtight container in the fridge for up to 2 weeks…they will likely melt if left at room temperature for too long.
Notes
Sour Cream - AIP, Paleo, Dairy Free
