• 1 cup of macadamia nuts (or cashews)
• ½ cup of water
• 4 tsp Succanat (cane sugar)
• ½ tsp ground Wattleseed (Australian bush spice which can be purchased in special spice shops) or use cardamon powder instead
• 100g dark chocolate (85-90% cocoa)
• ½ cup unsweetened, shredded coconut or 1-2 tsp cocoa powder

Method

• Take a pot and fill with 4 cups of water, put a merging glass dish on top of the pot
• Bring the water to boil, brake up the chocolate into the glass dish and melt while stirring
• Blend macadamia nuts, wattleseed (or cardamon), succanat and ½ a cup of water to a fine, fluffy paste
• Add melted chocolate and mix well
• Put in the fridge for 1-2 hours
• Take a tablespoon and roll little balls with your hand
• Finish off by rolling them in shredded coconut or cocoa powder
• They can be stored in the fridge but are best eaten on the first and second day