Sweet Chilli Salted Caramel Truffles
By keeping your hands slightly wet while rolling the truffles, it will ensure the mix doesn’t stick. If you don’t have a food processor, a seal bag and a rolling pin will work just fine.
¼ cup Anathoth Farm Sweet Chilli Relish 1 ½ cups desiccated coconut 1 cup shredded coconut 380g tinned caramel 250g packet of Milk Arrowroot biscuits 2 tsp sea salt flakes
Place Milk Arrowroot biscuits in food processor and pulse till the mix resembles bread crumbs (don’t over pulse). 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. Once all the truffles have been shaped, coat each truffle with shredded toasted coconut. Put in fridge to set for 2 hours. BACK TO RECIPES