Sea Salt Coconut Macadamia Truffles... Vegan, Keto, Sugar-Free
OMG THESE ARE THE BOMB! The fat bomb that is haha... Ok please forgive me, it's a Saturday night and I'm home working and I may have just eaten 5 of these haha.
In all honesty, this recipe actually became about because of a failed recipe attempt. I tried to make a caramel white chocolate coconut butter (yeh I know...) but it didn't quite work out the way I wanted it too... Well that was a waste of a $30 jar of mesquite powder - why do I do this to my poor back account.
Anyway, it didn't turn out how I wanted it to so I poured it into a jar and forgot about it. A few days later I saw it in the pantry so went to see what it tasted like and it honestly tasted like the inside of a truffle, but like a really coconutty truffle. So of course I do what I always do to fix a recipe which is cover it in chocolate.
- 1 cup macadamias
- 5 cups shredded coconut
- 1/3 cup cacao butter
- 10 drops liquid stevia (I used a vanilla flavoured one)
- 1/2 teaspoon vanilla powder (optional)
- 100–150g dark chocolate (I use either 90% or 100%)
- 1 pinch sea salt
- Preheat the oven to 180 and lay out the macadamias and coconut on a baking tray and place in the oven for no longer than 5 minutes. The key here is to lightly toast it, you don't want any dark bits, a little golden on the corner is fine but really a few minutes does the trick.
- Place the freshly toasted nuts and coconut in a food processor or blender. Pulse to combined into a butter. Add in the cacao butter (the heat from the nuts and coconut should be enough to melt it) and add in the stevia. Continue to blend or process until a smooth butter forms.
- Pour into silicone moulds and place in the freezer.
- Meanwhile melt the chocolate in a double boiler (a glass bowl of chocolate over a simmering pot of hot water). Coat the frozen balls in the chocolate and place in the fridge to set. Sprinkle with sea salt. Store in the fridge but serve at room temperature to get that "truffle" texture.