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Raw coconut truffles

These raw, nutty bites make a lovely, dairy-free alternative to chocolate for an after-dinner nibble

  • Prep: 20 mins
    No cook
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 231
  • Carbohydrates 7
  • Saturated Fat 14
  • Sugar 7
  • Protein 2
  • Fat 21
  • Fibre 4
  • Salt 0

Nutrition per serving

  • Calories 231
  • Carbohydrates 7
  • Saturated Fat 14
  • Sugar 7
  • Protein 2
  • Fat 21
  • Fibre 4
  • Salt 0

Ingredients

  • 2 x 90g packs fresh coconut pieces
  • 50g macadamia nuts
  • 2 tbsp raw coconut oil
  • 2 tbsp raw honey (see tip)
  • 1 vanilla pod

Tip

Why choose raw?
I’ve used all raw ingredients, as they have a fuller flavour than commercial versions. They also retain their natural enzymes, which are mostly destroyed during pasteurisation. These enzymes can have a beneficial effect on digestion – however, this recipe would be just as delicious with your favourite honey. We used Hill Top Honey, available from hilltop-honey.com and ocado.com.

Method

  1. Blend the coconut and macadamia nuts together in a food processor until very finely chopped. Take out 5 tbsp of the mixture and reserve on a plate.

  2. Tip the coconut oil, honey and vanilla into the blender and blitz until combined.

  3. Divide the mixture into 18 balls, then roll them in the reserved coconut & nut mixture. Serve immediately or store in the fridge until needed. Will keep in the fridge for up to 2 days.

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