These delightful truffles will keep for several weeks in the fridge, if you hide them well!
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.