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This is the last recipe from the ‘Not-so-Naughty’ section of the book! These passionfruit & macadamia coconut truffles are gluten-free and dairy-free. They also cost an arm and a leg because two of the main ingredients (macadamia nuts and freeze-dried passionfruit powder) are super expensive. So, my recommendation if you want to make healthy truffles, is to find a more affordable recipe!

Step by step recipe below and list of ingredients at the end of the post.

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Place ½ cup of the macadamias in a food processor and blend.

Now add half the desiccated coconut, along with the honey (or sweetener of choice), lemon zest, salt and vanilla to the food processor, and blend together until well combined – the resulting mixture will be quite sticky.

At this point add the remaining coconut and macadamias as well as the passionfruit powder, and blend for 5–10 seconds until the mixture comes together but some texture remains. If the mixture is too sticky to work with (particularly if you have used honey), add small amounts of extra coconut until you can form a ball with it.

Take tablespoon amounts of the mixture and form each into a soft ball, then roll in extra coconut.

Store in an airtight container in the fridge or freezer.

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Passionfruit & Macadamia Coconut Truffles

From The Great New Zealand Baking Book, copyright © Megan May from Little Bird

Makes: 12 | Prep time: 15 minutes | Skill level: 1 (easy)

Ingredients

• ¾ cup (115 g) macadamia nuts
• 1 cup dried or desiccated coconut
• 4 tbsp local raw honey, coconut nectar or raw agave
• zest of 1 lemon
• pinch of sea salt
• ¼ tsp vanilla paste or seeds of 1 vanilla bean
• 1 tbsp freeze-dried passionfruit powder (I use Fresh-As brand)
• extra dried or desiccated coconut, for rolling

[DF] [GF]

Method

Place ½ cup of the macadamias in a food processor and blend into a smooth butter (this is how you can make your own fresh macadamia butter).

Now add half the coconut, along with the honey (or sweetener of choice), lemon zest, salt and vanilla to the food processor, and blend together until well combined – the resulting mixture will be quite sticky.

At this point add remaining coconut and macadamias as well as passionfruit powder, and blend for 5–10 seconds until the mixture comes together but some texture remains. If the mixture is too sticky to work with (particularly if you have used honey), add small amounts of extra coconut until you can form a ball with it.

Take tablespoon amounts of the mixture and form each into a soft ball, then roll in extra coconut. Store in an airtight container in the fridge or freezer.

Note

Freeze-dried products have not been heated or had preservatives added to them. The water is removed from fresh produce at very low temperatures, which helps retain all the intense flavour and nutrients of the original produce.

Where to buy the book:

Bookreps New Zealand

Whitcoulls

Paper Plus