Thermomix Raw Chocolate Caramel Macadamia Truffles
Makes 18 - 20 small truffles
- 150 grams macadamias
- 12 medjool dates (use 14 if they are small)
- 160 grams pure maple syrup
- 26 grams coconut oil, melted
- 2 teaspoons vanilla paste
- 100 grams coconut oil
- 40 grams pure maple syrup
- 50 grams raw cacao powder
Place the macadamias in the thermomix bowl and process for 3 seconds / speed 6
Next, add the medjool dates, maple syrup, coconut oil and vanilla paste and process for 20 seconds / speed 7 or until well combined.
Place mixture into the freezer until firm, approximately 30 minutes.
Remove from the freezer and roll the mixture into small balls and then place back into the freezer for approximately 1 hour (this will ensure that they are not too sticky when you are coating them in the chocolate).
To make the chocolate coating, add the coconut oil to the thermomix bowl and melt for 1.30 mins / 100 C / speed 2.
Next add the maple syrup and mix for 5 seconds / speed 4.
Then, whisk in the cacao powder for 10 seconds / speed 5.
Once the caramel macadamia truffles are ready, coat in the chocolate mixture. I use either two spoons or a spoon and a fork to coat them in the chocolate mixture and drain off any excess.
Place them back in the freezer for a minimum 10 minutes so that the chocolate sets. Keep stored in the refrigerator or freezer.