BELL TEA MATCH:
Bell Green Grapefruit & Lime Tea Serve chilled with sparkling water
The citrus notes of the Bell sparkling tea compliments the sweetness of the tropical avours in the truf es, creating a taste explosion.
3⁄4 cup (115 g) macadamia nuts
1 cup dried or desiccated coconut
4 tbsp local raw honey, coconut nectar or raw agave
Zest of 1 lemon
Pinch of sea salt
1⁄4 tsp vanilla paste or seeds of 1 vanilla bean
1 tbsp freeze-dried passionfruit powder (I use Fresh-As brand) Extra dried or desiccated coconut, for rolling
- Place 1⁄2 cup of the macadamias in a food processor and blend into a smooth butter (this is how you can make your own fresh macadamia butter).
- Now add half the coconut, along with the honey (or sweetener of choice), lemon zest, salt and vanilla to the food processor, and blend together until well combined – the resulting mixture will be quite sticky.
- At this point add remaining coconut and macadamias as well as passionfruit powder, and blend for 5–10 seconds until the mixture comes together but some texture remains. If the mixture is too sticky to work with (particularly if you have used honey), add small amounts of extra coconut until you can form a ball with it.
- Take tablespoon amounts of the mixture and form each into a soft ball, then roll in extra coconut. Store in an airtight container in the fridge or freezer.
NOTE: Freeze-dried products have not been heated or had preservatives added to them. The water is removed from fresh produce at very low temperatures, which helps retain all the intense avour and nutrients of the original produce.