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No-Bake Vegan Red Velvet Snowball Cookies (Raw!)

Sometimes you come across a recipe that just screams, “You need to make a healthy version of me because I am so cool!” That is exactly what happened when I laid my eyes on a picture of red-velvet snowball cookies, from Donna Hay magazine. I was struck by how beautiful and festive they are. But the originals were made with traditional cake ingredients which included white flour and a lot of sugar.

 

Delicious vegan no bake peppermint snowball cookie recipe. Super nutritions and super delicious!

 

This lovely raw recipe version is made from almonds, coconut, raw cacao butter (for the white chocolate covering) and beets! Wait…beets? Yes, beets. You are going to have to trust me on this one. You do not taste beets in the final cookie. I put them through taste testing with beet haters (my daughter being one) and they all loved them. The crazy thing is that the texture of the cookies is similar to a cake ball.

A traditional red velvet cake has cocoa in it. I substituted cacao powder which inspired me to add mint. So now you have a chocolatey minty snowball covered in white chocolate and coconut. It worked.

 

no bake cookie

 

This recipe requires a little set up time so plan accordingly. It takes a bit of time to melt the cacao butter in the dehydrator if you want to keep these as raw as possible. I think they are worth the time spent. After all, it is the holidays and holiday baking can be a fun project for the family.

 

Delicious No-Bake, Vegan Red Velvet Snowball Cookies dipped in White Chocolate!

 

Recipe Notes

  • There are quite a few steps to this one so read the recipe carefully before starting.
  • Make sure you set aside time to melt the cacao butter. This can take more than an hour.
  • You will be making the shell first, then the cookies, and while they are cooling (to make the cacao butter thicken faster) you will be cooling down the cacao butter mixture. It is important that it thickens up a bit before you dip. If you over chill it, just re-soften it in the dehydrator.
  • If you aren’t worried about the raw status, you can melt the cacao butter and coconut butter in a double boiler on the stove top.
  • Chop the cacao butter into fine pieces to speed up the melting.
  • These are over the top sweet. If you want them sweeter, just add coconut sugar.

 

 

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66 Comments

  1. Julianne wrote on December 10, 2016

    Do you know how long these would keep in the refrigerator? Have made them before and they are delicious but am planning to make a big batch for Christmas.

    Reply
    • Julianne wrote on December 10, 2016

      I just found an earlier post that answered my question, thanx

      Reply
  2. Lindsey Shipman wrote on December 7, 2016

    Would these go bad if I were to mail them? You know sometimes you don’t know how long the post will take to deliver them…

    Reply
    • Susan wrote on December 7, 2016

      Since they use perishable ingredients, I would not expect them to do well being shipped. Cheers!

      Reply
  3. Valérie wrote on January 29, 2016

    Hello Susan,

    Last week-end I tried your last posted receipe: the broccoli, white bean soup, and it was so tasty that it would probably be again on my menu list for next week.

    In search of something sweet this time, this snowy velvet raw balls caught my eye. But I wonder at the amount of peppermint essential oil in it-30 drops seem to be too much, unless your essential oil is diluted in oil?

    Thanks for your inspiring food blog.

    Reply
    • Susan wrote on January 29, 2016

      Hi, Valeri, The recipe makes over 40 good-sized cookies so you should be fine. :-:

      Reply
  4. Vanessa Cassani wrote on January 22, 2016

    This dessert looks amazing! I’ve been wanting to make a red velvet cake, especially since I’ve been getting a ton of beets at the farmers market. Thanks for the share, can’t wait to dive into this one 🙂

    Reply
    • Susan wrote on January 22, 2016

      You are welcome! I hope you enjoy them, Vanessa! Cheers!

      Reply

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