I remember my Grandad’s all time favourite chocolate bar was a Fry’s Turkish Delight, all wrapped up in its Charlie and the chocolate factory pink wrapper. I couldn’t quite get my head around the taste when I was a kid, but living in the Middle East for over a decade now has made me appreciate the delicate rose flavour in their little sweet treats.
Try your hand at these super fast, no-bake bites of yum.
2 cups dessicated coconut
1 cup almond flour
1/4 cup shelled pistachios
1 tablespoon rose water
2 tablespoons beetroot juice
2 tablespoons coconut oil
Zest of half an orange
Whizz your pistachios in food processor until they are roughly chopped. Remove and set aside.
Put all other ingredients in your food processor and combine well.
When the mixture is mixed well and dough-like, add the pistachios and whizz again until just combined.
I used a cookie dough scoop to make little mounds. Pop them in the fridge to firm up. Then store them in the fridge in an airtight container.