These truffles are so incredibly delicious! The coconut and brazil nut filling make them super moorish, and the chocolate coating adds the perfect touch of flavour. It's almost hard to believe these are good for you, as they definitely taste decadent!
Ingredients
For the Filling
1 cup brazil nuts (120g)
3 tbsp coconut oil
3 tbsp maple syrup
2 tbsp cashew butter
4 tbsp shredded coconut + more for sprinkling
½ vanilla pod, seeds scraped out
For the Chocolate Shell
½ cup raw cacao butter (30g)
3 tbsp cacao powder
2-3 tbsp maple syrup
Instructions
Start by adding your brazil nuts to a food processor. Blitz them until they break down into a flour-like consistency. Add in the rest of your ingredients and process until everything is well combined. It's fine if it's not a completely smooth mixture, as you do want some lumps from the coconut to come through!
Once the mixture has reached a wet dough-like consistency, do a taste test, try not to eat the entire batch, and pop it in the freezer for 15-20 minutes so it can set or else you might not be able to properly roll them out into balls.
The mixture should now be firm enough to handle, so line a tray with baking paper of cling film and, using your hands, roll out your mixture into balls and place them on the tray. Pop that back into the freezer for a few minutes so you can prep your chocolate shell (the heat from your hands will also cause it to soften a bit, and the colder the balls the better the shell will stick!)
To make the chocolate shell, gently melt the ingredients in a bain-marie (but don't let it get to boil!). Keep stirring until everything is melted and chocolate-y. Try not to eat the entire thing!
Take out your truffles from the freezer and dip them in the chocolate sauce using a toothpick and place them back on the tray. After you've done all of them, sprinkle some shredded coconut on top an place them in the fridge for 30 minutes to set.
Transfer to an airtight container and try to not eat them all at once! Should last around 4 days in the fridge.
Notes
I haven't tried it, but I'm sure you could sub the maple syrup for honey or coconut nectar.
If you don't have cashew butter, try almond butter or a brazil nut butter instead (but I do prefer it with the cashew!)
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/coconut-brazil-nut-truffles