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RECIPE-sweet-chilli-salted-caramel-truffles

Sweet Chilli Salted Caramel Truffles

  • 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.
RECIPE-sweet-chilli-salted-caramel-truffles

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

Instructions

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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