Sweet Chilli Salted Caramel Truffles

Vegetarian

Serves 6 people

2 hrs min prep

4 min cook

Sweet, spicy, and salty - these truffles are a party in your mouth.

By Barker's

Baking,

Desserts

Place Milk Arrowroot biscuits in food processor and pulse till the mix resembles bread crumbs (don’t over pulse). If you don’t have a food processor, a seal bag and a rolling pin will work just fine.
In a mixing bowl add crushed biscuits, caramel, desiccated coconut, salt and Sweet Chilli Relish. Using a wooden spoon, stir until well combined.
Using a frypan over a low heat, lightly toast the shredded coconut till golden. Approx. 4 minutes.
Lightly wet hands and roll truffles into small round balls. Use 2 teaspoons of the truffle mix per truffle. By keeping your hands slightly wet while rolling the truffles, it will ensure the mix doesn’t stick.
Once all the truffles have been shaped, coat each truffle with shredded toasted coconut. Put in fridge to set for 2 hours.