Makes 12 –
- 85g desiccated cocnut
- 25g walnut, ground
- 25g macadamia, ground
- 60g cocnut cream
- 1/2 tsp vanilla powder
- 2tbsp virgin cocnut oil
- 1/2 maca powder
- pinch sea salt
- 120g dark chocolate (70% or higher)
Method –
- Add all the indgredient except the chocolate in a food processor.
- Roll the mixture into 12 balls.
- Place in the fridge for 20 minutes to firm up
- Malt chocolate using the Bain-Marie technique. Once the chocoloate is melted (do not let it sit too long, as it will dry up), take a wooden stick and cover one of the ends with a little bit of chocolate to then insert half way into one of the chocolate balls.
- Repeat this with all the balls and put them in the fridge for 5 minutes until the chocolate hardens a little and it forms a base that holds the balls.
- Once the time has passed, take one ball at a time and dip it in the chocolate spinning it to completely cover in chocolate. Once covered, shake it carefully to remove the excess chocolate.
- Put the balls face down on a plate or insert the sticks into a material suited for this to completely dry up. Refrigerate for 10 minutes and they are ready!