Strawberries and Cream Candy

Ingredients

• 1/2 cup coconut cream
• 1 tablespoon agave, or another sweetener of choice
• 1 teaspoon vanilla

• 1 1/2 cup strawberries
• 1 teaspoon vanilla

• 1/4 cup dehydrated strawberries, powdered
• 1/2 cup cacao butter
• 1 tablespoon agave, or another sweetener of choice
• 1 teaspoon vanilla

Instructions

1. Whip together coconut cream, agave, and vanilla. Fill an ice cube tray or ‘bonbon’ mold with the cream and put into the freezer for at least an hour, until it freezes.

1. Blend the strawberries to a puree and pour into a nonstick saucepan. Reduce the puree at medium-low heat for about 10 minutes – you should end up with about 1/2 cup of puree. Sweeten to taste (I didn’t find it necessary). Fill an ice cube tray or ‘bonbon’ mold with the strawberry filling and put into the freezer for at least an hour, until it freezes.

1. Blend the dehydrated strawberries into a powder using a food processor or blender.
2. Melt the cacao butter and mix in the agave, vanilla, and dehydrated strawberry powder.
3. To assemble the bonbons, place a frozen cream filling against a frozen strawberry filling and drop into the still liquid Strawberry White Chocolate Shell mixture. Using a fork, turn the filling around until completely coated and then place onto a parchment-lined tray or plate to harden. Repeat with the rest of the filling. After this step, the bonbons can be stored in both the fridge or freezer or enjoyed immediately!

Notes