Raw coconut truffles
- Miriam Nice
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Serves 6
Easy
Prep: 20 mins
No cook
A star rating of 4.5 out of 5.2 ratingsRate
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These raw, nutty bites make a lovely, dairy-free alternative to chocolate for an after-dinner nibble
Dairy-free
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 x 90g packs fresh coconut
pieces
-
50g macadamia nuts
-
2 tbsp raw coconut oil
-
2 tbsp raw honey
(see tip)
-
1 vanilla pod
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Nutrition: per serving
- kcal231
- fat21g
- saturates14g
- carbs7g
- sugars7g
- fibre4g
- protein2g
- salt0g
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Method
-
step 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.
-
step 2
Tip the coconut oil, honey and vanilla into the processor and blitz until combined.
-
step 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.
RECIPE TIPS
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.
Recipe from Good Food magazine, June 2015
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A star rating of 4.5 out of 5.2 ratings
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