Raw coconut truffles
By Miriam Nice
These raw, nutty bites make a lovely, dairy-free alternative to chocolate for an after-dinner nibble
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Prep:20 mins
No cook - Serves 6
- Easy
Nutrition per serving
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kcal 231
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fat 21g
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saturates 14g
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carbs 7g
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sugars 7g
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fibre 4g
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protein 2g
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salt 0g
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
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.
Tip the coconut oil, honey and vanilla into the blender and blitz until combined.
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.
