1 1/2 cups of desiccated coconut (unsweetened)
1/2 cup of macadamia nuts (cashew nuts would also work)
1/4 cup of melted cacao butter
2-3 tablespoons of coconut sugar (blitzed in a nutribullet/equivalent until it resembles powdery icing sugar)
1/2 teaspoon vanilla extract
A small pinch of pink Himalayan salt
Optional: 1/2 cup of desiccated coconut for rolling.
Melt the cacao butter in a microwave or a glass bowl over a pan of gently boiling water. Make sure the water doesn't touch the bottom of the bowl.
Meanwhile, add the desiccated coconut and macadamia nuts to a food processor and blend until it starts to resemble a nut butter consistency. This may take about 10 minutes or so depending on the strength of your food processor. Stick with it, and scrape down the sides as much as is needed to ensure everything is blended together.
Add the melted cacao butter, coconut sugar, vanilla and salt and continue to blend until everything is combined.
Taste the mixture and adjust accordingly. Add more vanilla, sugar or salt if required.
Transfer the mixture to a wide, shallow bowl and pop in the refrigerator until it is firm to touch. It should take about 1 hr - 1hr 15 to set.
Remove the mixture from the fridge and scoop out tsp or tbsp amounts of the mixture. Roll in your hands into a ball then roll the truffles in the remaining desiccated coconut. The mixture may start to melt a little in your hands, so try to work relatively quickly.
Pop the finished truffles back into fridge to firm up a little. Store in the fridge for up to one week, or in the freezer for up to one month. Let them defrost and return to room temperature before eating.