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.
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.
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.
- 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.
MAKES 40 Cookies
White Chocolate Coating
- 1 cup melted raw cacao butter
- 1/2 cup coconut butter, melted
- 3 tablespoons maple syrup, room temperature
- 10 drops food grade peppermint essential oil OR 1/2 teaspoon peppermint extract
- Melt the cacao butter and coconut butter in the dehydrator at 118 degrees. This can take an hour so plan accordingly.
- Stir in maple syrup, peppermint essential oil OR peppermint extract.
- Set aside while you are making the cookie balls.
- 1 medium beet, peeled and quartered
- 2 cups almonds
- 2 cups dried, unsweetened coconut
- 2 tablespoons chia seeds
- 1/4 cup cacao powder
- 1/4 to 1/2 cup pure maple syrup
- 15 drops food grade peppermint essential oil or 1 1/2 teaspoon peppermint extract
- Place almonds in food processor and process until finely ground. You should have a very fine almond meal. Be careful not to go too far or you will start to make almond butter! Place in bowl and set aside.
- Place dried coconut in high-speed blender or food processor. Blend or process until a fine powder is achieved. Add to almond flour in bowl and stir to combine.
- Add chia seeds and cacao powder. Stir to combine.
- Place beets in food processor and pulse until very finely chopped.
- Add beets, maple syrup and peppermint to the dry mixture. Stir to combine.
- Form into 1- inch balls. Roll well to compact the dough.
- Place balls in freezer for about 15 minutes to chill.
- While the balls are in the freezer, you can put the cacao butter mixture in the refrigerator for 1-10 minutes to start to thicken it up. Make sure you keep a close eye on it and whisk often. If it gets too cold, soften it in the dehydrator.
To Make Cookies
- 1 1/2 cup dried, unsweetened coconut flakes
- cacao butter mixture
- cookie balls
- Insert a toothpick into the cookie ball. Dip in cacao butter mixture 2-3 times to get the thickness of coating that you want.
- Sprinkle with coconut.
- Remove to cookie sheet to set. You can use the tine of the fork to cover over the little hole.
These should be refrigerated because of the beets. But can easily served at room temperature. They will hold their shape.
Kim wrote on January 16, 2020
Looks tempting and I am going to try and make it.
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.
Julianne wrote on December 10, 2016
I just found an earlier post that answered my question, thanx
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…
Susan wrote on December 7, 2016
Since they use perishable ingredients, I would not expect them to do well being shipped. Cheers!
Valérie wrote on January 29, 2016
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.
Susan wrote on January 29, 2016
Hi, Valeri, The recipe makes over 40 good-sized cookies so you should be fine. :-:
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 🙂
Susan wrote on January 22, 2016
You are welcome! I hope you enjoy them, Vanessa! Cheers!