This recipe is surprisingly simple. The best part? You can make any flavor you want. My personal favorites are mint, lemon, raspberry, and orange when using flavoring extract. I love the taste of the freeze-dried strawberry powder in this recipe.
Ingredients
For the centers
1 pkg of powdered sugar 1/4 cup evaporated coconut milk
1/4 tsp of food coloring
1/4 - 1/2 tsp of flavoring extract (i.e., mint, peppermint, lemon, orange, raspberry, coconut, maple, etc. Depending on how strong you want the flavor. I have included some recommendations below.
Notes on different flavoring options:
For coconut extract, use 1/2 tsp. Add coconut flakes.
For orange extract, use 1/2 tsp.
If you use maple extract, use 1/2 tsp. Optionally, you can add nuts.
If you want chocolate centers, substitute 1/4 cup of the powdered sugar with cocoa powder.
If you want natural flavoring, substitute 1/4 cup of powdered sugar with freeze-dried fruit powder (strawberry, raspberry, pineapple + coconut flakes, blueberry, etc.). You can buy a flavor that is already powdered or ground your own. You may try non-fruit powders such as mint powder or nut butter powder. This method will also naturally color the centers, so you can skip the food coloring unless you want it to be more pronounced.
For the dip
Double-boiler
Dairy-free chocolate or carob.
*Please review my post on getting the chocolate/carob to set.
Instructions
Put the powdered sugar in a bowl and add the milk. Mix well. Add the extract and coloring and mix well. Roll in balls into the size you want the centers to be. Melt chocolate/carob* on top of a double boiler. Dip the centers in the chocolate/carob and roll to cover, then place on wax paper. I used two toothpicks to control the centers in the chocolate to put them on the form. When dry, put the candy in plastic bags or a jar. They will keep for several weeks.
Note: If your centers are soft and not stiff, I recommend freezing them before dipping. You can also use a little more powdered sugar.
*Carob: Carob does not melt smoothly. Add a few scrapings of hardened coconut oil or cacao butter to get the best dipping consistency. FYI: Carob with cacao butter tastes more like chocolate.
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