Coconut-macadamia truffles

Ingredients

for 7 servings

• Coconut cream90 g (3.2 oz)
• Blitzed macadamia nuts50 g (1.8 oz)
• Coconut oil50 g (1.8 oz)
• Unsweetened shredded coconut25 g (0.9 oz)
• Erythritol15 g (0.5 oz)

Directions

1. Blitz the macadamia nuts to a coarse powder.
2. Melt the coconut oil over very low heat or in the microwave, then mix it with the coconut cream, the macadamia powder and the erythritol until you have an even paste.
3. Shape small balls by rolling them between your palms.
4. Roll each ball in the unsweetened shredded coconut to coat it well.
5. Chill for about 2 hours, until the truffles are firm, before serving.