Ingredients
- 1/4 cup Anathoth Farm Sweet Chilli Relish
- 1 1/2 cups Desiccated coconut
- 1 cup Shredded coconut
- 380g Tinned Caramel
- 250g Milk Arrowroot Biscuits
- 2 tsp Sea salt
Method
- Place Milk Arrowroot biscuits in food processor and pulse till the mix resembles bread crumbs (don’t over pulse). If you don’t have a food processor, a seal bag and a rolling pin will work just fine.
- In a mixing bowl add crushed biscuits, caramel, desiccated coconut, salt and Sweet Chilli Relish. Using a wooden spoon, stir until well combined.
- Using a frypan over a low heat, lightly toast the shredded coconut till golden. Approx. 4 minutes.
- Lightly wet hands and roll truffles into small round balls. Use 2 teaspoons of the truffle mix per truffle. By keeping your hands slightly wet while rolling the truffles, it will ensure the mix doesn’t stick.
- Once all the truffles have been shaped, coat each truffle with shredded toasted coconut. Put in fridge to set for 2 hours.
This Recipe Uses
Sweet Chilli Relish 420g
$6.99
420g
