Pink Love Bombs
February is the month of love so here’s a recipe that’s ‘Pretty in Pink’. Spark up a ‘Love is in the Air’ moment for your loved one or give yourself some love with delicious and beautiful bombs.
Hearts are the signature of Valentine’s Day but this year we decided to shake things up with our cute little vibrant bombs that are easy to make and still have love at the core. In our humble opinion, a handmade gesture is always a winner in the love department so make with joy in your heart and give to your valentine.
Enjoy and Happy Valentine’s Day!
175g Cashew Nuts (soaked)
70g (½ Cup) Cacao Butter (melted)
½ Cup Maple Syrup
2 tsp Vanilla Powder
5 Drops Vanilla Medicine Flower Extract
10 Drops Raspberry Medicine Flower Extract (or strawberry)
1-3 tsp Beetroot Powder (or juice)
1 Pinch Sea Salt
100g Desiccated Coconut
2-3 Cups Water (enough to cover coconut)
1-3 tsp Beetroot Powder
Soak cashew nuts for 2-4hrs.
Place all ingredients (except Beetroot Powder) into a high-speed blender and blend until smooth.
Add a small amount of Beetroot Powder and re-blend. With the blender running add as much beetroot powder as you like until your desired shade of pink is achieved.
Place mixture in a stainless-steel bowl, cover with a cotton cloth and place in the fridge for approximately 1hr. You need the mixture to be not too hard & not too soft so that you can work with it in your hands.
Remove mixture from fridge and roll into balls (bombs) of equal size. Place the bombs on parchment paper or Teflex. Place in the fridge again for 30 mins. Your bombs are now ready to be enrobed.
Soak the desiccated coconut for 1-2 hours.
Strain coconut with a fine sieve and place in a bowl.
Add the Beetroot Powder little by little and mix well until the desired shade is obtained.
The finished colour will be a little darker than what you mix into the wet coconut. Note: Less is more here. Too much natural colour powder will create a taste of that powder. This process is for colour and not taste!
Spread onto a Teflex lined Dehydrator Tray & dehydrate at 42 degrees (108f) for 8-10hrs or until completely dry.
Store in an airtight container out of direct sunlight for up to 6 months.
Set up your dipping station. Bombs, pink coconut (in a small bowl), parchment paper, forks & tempered chocolate of choice. Click here for simple tempering instructions.
Place one bomb in the tempered chocolate and fully cover using a fork.
Scoop under the bomb with the fork and allow the excess chocolate to drain back into the bowl. Moving the fork up and down will help drain the excess chocolate.
Scrape the bottom of the fork on the side of the bowl a few times.
Place the bomb in the bowl of pink coconut and using your fingers, fully cover the bomb with coconut. You can shake the bowl to move the bomb around to achieve full coverage.
Leave this bomb in the coconut while you dip the next bomb. Once the next bomb is covered in coconut, remove the previous bomb and place it on parchment paper of Teflex.
Continue until all bombs are covered.
Place in the fridge to set for 10-15 mins.
Using tempered chocolate will allow these gems to be stored in an airtight container at room temp (up to 25 degrees) with a shelf life of 1 week. Alternatively, they can be stored in the fridge for up to 2 weeks but the centre will be harder.