Coconut Macadamia Truffles
A delicious simple treat. The first step takes a little while but is worth it!
Adapted from Emma Sorrel.
Ingredients
- 400 ml coconut milk
- 1-3 tsp syrup e.g., agave
- 90 g cocoa or cacao powder
- ~75g macadamia nuts ~35 nuts
- 25 g desiccated coconut
- Pinch of salt
Instructions
- Heat coconut milk to nearly a boil, keep on medium heat and stir occasionally until it browns and reduces by half (30-40 min).
- Sweeten to taste and add a pinch of salt. Let cool 10 minutes. The mixture will be thick and fudgy.
- Take 1/2-1 tsp at a time and roll around each macadamia nut, pressing into palms for best results.
- Roll all the coated nuts in desiccated coconut, and press again.
- Enjoy with friends!
Notes
Variations: Adjust the recipe by adding flavourings (orange or vanilla essence, or perhaps cinnamon and a bit of chilli) or using different toasted or untoasted whole nuts.
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