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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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Comments, questions and tips (2)

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Overall rating

A star rating of 4.5 out of 5.2 ratings

creameclair

question

D’you put the whole vanilla pod in or just scrape out its insides?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Just scrape the seeds out from inside and add these. We hope this helps. Best wishes, BBC Good Food Team.

cookiesfromhome

So delicious recipe.Thanks for sharing such a a sweet recipe.

DorothyDice

bro r u under the influence

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