These vegan white chocolate and coconut candies not only taste great, but they pack a secret superfood ingredient too!Ingredients:Filling —2 cups shredded coconut1 cup strawberries, blended3 tablespoons melted coconut oil1 tablespoon beet powder1/4 cup agaveVegan white chocolate —1 cup raw edible cacao butter2 tablespoons coconut oil1 cup confectioners sugar1 teaspoon vanilla extractPinch of saltToppings —1/4 cup freeze-dried strawberriesSteps:Prepare a mini muffin tin with liners.For the filling: In a medium bowl, combine shredded coconut, strawberries, coconut oil, agave and beet root powder. Set aside.For the white chocolate: Over a double boiler, mix cacao butter and coconut oil. Once melted, add confectioners sugar, vanilla extract and pinch of salt. Remove from heat and let cool for about 1 minute.Spoon about 1 tablespoon of chocolate into each muffin liner, then add a spoonful of the coconut strawberry filling. Pour remaining chocolate over top until level. Top with freeze-dried strawberries.Freeze for at least 1 hour before enjoying. Store in freezer.For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade