These simple and light coconut Princessa truffles are incredibly easy to make. In fact, they don’t even need chilling and can be enjoyed straight away, while the rice cakes (or waffle cones) are still nice and crunchy (which is exactly how I like them!). They taste remarkably similar to coconut Princessa wafers and take just minutes to prepare. These are the kind of sweet treats you can enjoy without the guilt. Perfect for the whole family, although it’s probably best to make a double batch from the start…
Makes 10 truffles.
Ingredients for healthy coconut Princessa truffles:
- 30 g plain unsalted rice cakes (or waffle cones)
- 8 tablespoons desiccated coconut
- 2–3 tablespoons maple syrup
- 80 g thick natural yoghurt (Greek yoghurt) or fromage frais
For coating:
- extra desiccated coconut
Break the rice cakes into small pieces with your hands (do not crush them into fine crumbs) and place them in a mixing bowl. Add the desiccated coconut, maple syrup and yoghurt (or fromage frais). Mix everything together with your hands until well combined.
Using your hands, firmly squeeze portions of the mixture and shape them into truffles. Roll each truffle in the extra desiccated coconut and place on a plate.
Chill before serving and store in the refrigerator.
Enjoy!
Recipe source: Przepis na Sukces.
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