Thursday, 8 December 2016
Ginger, Coconut & Dark Chocolate Truffles - Bakemas Day 8
There seems to be a couple of ingredients and flavours that I’m obsessed with at the moment and coconut, ginger and chocolate are three of them.
These started off as a completely different flavour and I’m not even sure how I got to ginger nut biscuits from where I started, I don't even remember the last time I ate one. The only time I remember having ginger nuts as a child was at my great aunts house, she always had a tin of them laying around and I always thought they were incredibly hard. I have acquired the enjoyment of the crunchiness as I've got older, not that I really eat biscuits, although I am partial to a good ole' rich tea, I know they're pretty much the magnolia walls of the biscuit world but they're still probably my favourite. Now that I think about it maybe people like ginger nuts for dipping in their tea, either way I don’t like tea or soggy biscuits.
Anyway, ginger nuts have got a little bit of a punch that's perfect to add flavour to a healthy coconut truffle, yeah you read that right, these are healthy, well if you take into account the biscuits they're a little less healthy than they were before but dang these things are good.
The spice from the biscuits and the added texture that the coconut gives, and well, you can't go wrong when they're covered in chocolate. I may have eaten the whole batch minus like one or two in less than 24 hours they were that good, it's fine, 4 out of 5 ingredients are healthy (because obviously we're putting dark chocolate in the healthy pile). I'm definitely going to be whipping up another batch as soon as I get a chance, I think I'm in need of a stash of these for Christmas day, while everyone is diving into the bowl of dairy filled chocolates I can be stomach ache free and devour these.
You will need
60g/½ cup crushed ginger nut biscuits
45g/ ½ cup of desiccated coconut
15g/ 1 tbsp coconut oil
60g/ 1/6 cup + 1tsp of honey/agave syrup/maple syrup
about 100g/ 1 cup of dark chocolate
Place the ginger nut biscuits in a food processor and blend until finely crushed. Add the coconut and blend again.
Melt the coconut oil then add the oil and honey to the food processor and blend until combined and the mixture begins to clump together.
Shape the mixture into balls and refrigerate until film or freeze for 10-20 minutes if you’re in a hurry.
While the balls are hardening melt the chocolate. Cover the balls in chocolate, top with some crushed biscuits then refrigerate to harden.
Makes 8-10 depending on size.