|250 ml||dessicated coconut|
|125 ml||coconut flour|
|125 ml||almond flour|
|60 ml||cream cheese — plain, at room temperature|
|30 ml||butter — melted|
|30 ml||xylitol — granules|
|10 ml||lemon — zest only|
|30 ml||lemon juice|
|10 ml||cocoa powder|
|Robertson's food colouring — red gel|
Stir everything together. Divide the mixture into 18 portions and use your hands to roll it into truffles. Decorate the truffles by rolling them in the extra coconut. Store them in the fridge.
Red gel food colouring can be found at specialised baking stores. It can easily be left out if you want to avoid red food colouring. Leaving it out will mean that your truffles will be slightly pale in colour. You could then add an extra teaspoon of cocoa to turn it into chocolate and coconut truffles instead.
For a nuttier alternative, roll the truffles in finely chopped nuts like pistachios or almonds instead of the desiccated coconut.
Recipe reprinted with permission of Illanique van Aswegen.
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