Rose' White "Chocolates"

Delicately pink rose and vanilla white chocolates make a gorgeous gift for a loved one, or a self-care treat. Made cocoa-free and AIP compliant.

Course Dessert, Snack

Cuisine AIP, allergy friendly, American, coconut free, dairy free, French, gluten free, Paleo

Keyword aip, allergy friendly, autoimmune paleo, autoimmune protocol, chocolate, coconut free, dessert, gluten free, party food, tigernut, treat

Prep Time 2 minutes

Cook Time 13 minutes

Chilling Time 2 hours

Total Time 2 hours 15 minutes

Servings 17 treats

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!)

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.

Goodies used in this recipe:

Coconut Butter

Tigernut Butter (for the coconut-free option)

Food-Grade Rose Petals & Buds

Sustainable Palm Shortening

Maple Sugar

Beet Powder