Social-Feeds-Cookbook-2016

LamingtoN TrufFles
By @angelssharefood
Cooking difficulty: easy
50 minutes
Makes 12 truffles
“These chocolatey truffles hide the good stuff that is coconut on the inside to give you
a hit of iconic lamington flavours.”
Ingredients
Method
1 cup shredded coconut
2 tbs rice malt syrup
2 tsp vanilla essence
Pinch of salt
150g dates
¼ cup water
½ cup almond meal
⅓ cup raw cacao powder, sifted
(plus extra for dusting)
Soften the dates by soaking them in half cup of water.
Blend the shredded coconut in a food processor; scraping down the sides often.
Blending for approximately 5 to 10 minutes will turn the coconut into a fine powder
that releases some of the oils.
Add the rice malt syrup and 1 teaspoon of vanilla essence and blend until all
ingredients are combined.
Shape into balls approximately the size of a 5 cent coin. Chill the coconut macaroons
in the fridge for 30 minutes.
Drain the dates and blend them with the almond meal, 1 teaspoon of vanilla and raw
cacao powder until the mixture is soft and crumbly in texture.
Take the coconut macaroons from the fridge. Place a tablespoon of the chocolate
mixture in the palm of your hand and gently press the mixture around the macaroon
until it is completely covered.
Coat each ball by either dusting or rolling in cacao powder and chill until ready to serve.
Maker’s note
“Melburnian’s focus on health and nutritional needs inspired me to make a
naturally sweetened, flour, dairy and egg free indulgence that would allow my
friends to enjoy iconic Aussie flavours.”
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