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Raw coconut truffles

Raw coconut truffles

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 6

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

  • Dairy-free
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal231
fat21g
saturates14g
carbs7g
sugars7g
fibre4g
protein2g
salt0g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2015

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Overall rating

Rating: 5 out of 5.2 ratings
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