It has taken a while to develop this recipe because it can be difficult to organize white chocolate.
With a little ingenuity and lots of testing, I cracked it!
Originally, I tested this recipe using a base made of Cocoa Butter, Coconut Cream, and Cornstarch. It turned out either as a pudding or hard and crumbly. It was time to go back to the drawing board.
In the middle of it all, I snacked on macadamias – how lucky! I got the idea of using them as a foundation with cocoa butter. We’re now making progress.
This recipe is easy to make, only requiring five ingredients!
It’s also easy to do: blend macadamia and Coconut into butter. Add remaining ingredients and mix. Refrigerate and then roll into truffles.
Cocoa butter gives them a rich chocolate flavor and makes them harden into truffles. Swoon!
They would be perfect for any special occasion, including Valentine’s Day. These would make great gifts, and they are also delicious desserts that you can create and store in the refrigerator or freezer to enjoy all week long!
Ingredients
TRUFFLES
- 1 cup macadamia nut raw
- Unsweetened desiccated Coconut, 1 1/2 cups
- 14 cup cocoa butter finely chopped (melted)
- Use 2-4 tablespoons of organic powdered sweetener (or substitute stevia according to your taste*).
- 1/2 tsp vanilla extract
- 1 pinch sea salt (optional)
For Rolling
- Unsweetened desiccated Coconut, 3/4 cup
Instructions
- Add the macadamia nut and desiccated Coconut (1 1/2 cups, as written in the original recipe. Adjust the batch size if changing batch size) into a Food Processor. Mix until a creamy mixture is formed. Scrape down sides as necessary.
- Mix again to combine the cocoa butter (optional), powdered sweetener, vanilla, and sea salt. Add more vanilla or powdered sweetener to the taste if you want it sweeter, or add more salt if you prefer a saltier flavor.
- Place the mixture in a shallow bowl or plate and chill in the fridge for 1 hour or until it is firm (especially at the center). Add 3/4 cup desiccated Coconut (amount written in the original recipe adjusted for batch size) to a small dish. Set aside.
- Use a Tablespoon (I love this) or a small cookie scoop to scoop out the desired amount of rounded Tablespoons. You can either leave the mixture in a “disc shape” or gently roll it into balls. Don’t worry too much about the shape. If you keep moving them, they will start to melt.
- Add the coconut-desiccated dish to your formed mixture and roll it to coat. Place on a plate. Repeat this process until all truffles have been moved, about ten truffles.
- Place back in the refrigerator for 5-10 mins until it is mostly set. Keep leftovers in the fridge for a week or the freezer for a month. Enjoy best at room temperature.
