skinnymixer's Raw Lamington Truffles
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
- 200 g raw cashew nuts
- 100 g desiccated coconut plus extra for rolling
- 50 g coconut oil
- 50 g organic maple syrup
- 2 tsp vanilla bean paste or extract
- 100 g dark chocolate roughly chopped
Add all ingredients, except chocolate, to mixer bowl and blend for 15 sec/speed 8/MC on.
Use spatula to redistribute ingredients, and blend for another 15 sec/speed 8/MC on.
With damp hands, roll walnut sized balls. Tip: squeeze the mixture initially to compress, then roll. Ensure hands are kept damp. If your hands are hot, they will go oily but this will not impact the final product.
Put balls in the freezer for 20 min.
After 20 min, add dark chocolate to mixer bowl, mill for 10 sec/speed 9/MC on. Scrape bowl down. Melt for 3 min/50°C or 120°F/speed 2/MC on.
Pour chocolate into a bowl and extra desiccated coconut into a second bowl.
Coat the frozen bliss balls in chocolate, and then coconut one at a time.
Refrigerate for 30 min or until needed.
To make these into a quick slice, simply press into a slice tin and coat with chocolate then coconut.
Use your sharp blade for this recipe.
At step 2 increase chopping time if required.
Serving: 25g | Calories: 146kcal | Carbohydrates: 6.2g | Protein: 2.2g | Fat: 12.3g | Saturated Fat: 7g | Sodium: 5mg | Sugar: 4.6g