Copyright John Paul Urizar
www.johnpaulurizar.com.au
These are a slightly healthier version to the coffee walnuts my Aunt used to make at Christmas with creamed butter, sugar, instant coffee and milk chocolate.
In a food processor, process the walnuts and almonds to an equal consistency while maintaining some texture. Combine the ground nuts in a bowl with the dessicated coconut. Mix the coffee, macadamia butter and rice syrup together. (This is easier if you mix them when the coffee is still hot). Combine the mixture with the mixed nuts and coconut to form a thick malleable dough consistency. Roll out and form into oblong shapes.
Break the chocolate into small pieces and place in a glass or stainless steel bowl. Bring a pan of water to boil. Remove the water from the heat and place the bowl over the steaming water to melt the chocolate. Stir until it's completely melted, then dip one side of the coffee walnuts into the chocolate and top with a walnut half. Refrigerate to set.
Note: Nuts can oxidise quickly when exposed to heat and air therefore it's always better to grind your own whole raw nuts.
Makes 20 servings
| Prep Time: | 15 mins |
| Cooking Time: | 10 mins |
| Ready in: | 2 hrs |
Suitable for: |
|
| Dessert, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 708 kj |
| Calories | 169 kcal |
| Fat | 14.6 g |
| Saturated Fat | 3.7 g |
| Total Carbohydrate | 5.9 g |
| Total Protein | 3.3 g |
| Fibre | 1.8 g |
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