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1/2 cup maple syrup
1/2 cup macadamia nuts
1/2 cup almond flour or meal
1/4 cup cocoa powder
2 tbsp coconut milk
1/3 cup cocoa powder to roll truffles
Put the syrup in a heavy pot and bring to a boil. In a food processor with the ‘S’ blade, pulse the macadamia nuts until finely ground. When syrup has boiled for 3-5 minutes, add the almond flour or meal and ground nuts. Continue to allow the syrup to thicken, stirring frequently, until mixture is almost dry and nuts are all sticking together (syrup is not runny.) Add the cocoa powder and coconut powder and coconut milk, stirring well. Remove from heat. Scrape truffle mixture into a container and place in the fridge to cool for approximately 30 minutes. When mixture has cooled, roll into ping-pong size balls, and roll each ball in dry cocoa powder to coat.
Makes 20-26 truffles. Store in an airtight container in the fridge, they will keep for several weeks if you hide them well! Can also be frozen to give as gifts.
Options: Replace macadamia nuts with cashew, or almonds with hazelnuts.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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releases, seasonal recipes and more.