Sweet Chilli Salted Caramel Truffles

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Makes: 40
  • By keeping your hands slightly wet while rolling the truffles, it will ensure the mix doesn’t stick.
  • If you don’t have a food processor, a seal bag and a rolling pin will work just fine.

INGREDIENTS

  • ¼ cup Barker's Sweet Chilli Relish
  • 1 ½ cups desiccated coconut
  • 1 cup shredded coconut
  • 380g tinned caramel
  • 250g packet of Milk Arrowroot biscuits
  • 2 tsp sea salt flakes

METHOD

  1. Place Milk Arrowroot biscuits in food processor and pulse till the mix resembles bread crumbs (don’t over pulse).
  2. In a mixing bowl add crushed biscuits, caramel, desiccated coconut, salt and Sweet Chilli Relish. Using a wooden spoon, stir until well combined.
  3. Using a frypan over a low heat, lightly toast the shredded coconut till golden. Approx. 4 minutes.
  4. Lightly wet hands and roll truffles into small round balls. Use 2 teaspoons of the truffle mix per truffle.
  5. Once all the truffles have been shaped, coat each truffle with shredded toasted coconut. Put in fridge to set for 2 hours.
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