Wednesday, 27 February 2013

Cornflake Coconut Easter Egg Truffles

Coconut, Corn Flakes, Cream Cheese...Mmmmm.  I have found a lot of Easter recipes in the past few years and boy do these puppies intrigue me. They look so yummy, I can't wait to try them out.

12 oz

~ Corn Flakes
1× 8 oz pkg ~ Cream Cheese

1 Tbsp  ~ Vanilla

¼ cup ~ Honey

¼ cup ~ Coconut Cream

2 tsp ~ Coconut Extract

¼ cup ~ Coconut Flakes

1 tsp ~ Lime Juice
½ cup ~ Milk

Milk and or white chocolate chips

Food colouring

1.  In a food processor, blend the corn flakes until they are a fine powder then add the coconut flakes. Next add the cream cheese, honey, vanilla, coconut cream, milk and lime juice. Blend until fully incorporated. The consistency will be almost cookie dough.

2.  Place on wax paper and using a cookie scoop, scoop dough into balls then hand shape into eggs. Place on a cookie sheet lined with wax paper.
When all the eggs are shaped (about 30), place in the freezer for approximately 1 hour.
Melt white and or milk chocolate candy coating chips in a microwave safe bowl in the microwave in 30 sec increments stirring after each time. If the consistency is too thick, add a cap full of vegetable oil.

3.  Using a fork, dip the cold truffles in the chocolate and replace on the wax paper to harden.
You may decorate anyway you choose. A simple way would be to sprinkle with cupcake sprinkles after dipping before the chocolate hardens. Use more white chocolate and add food colouring and more vegetable oil to make it quite runny. Then drizzled it over the hardened eggs.
Place in mini cupcake liners to serve. Makes 30 truffles

Helpful Tips:
If you are not a fan of coconut, you may use 1 cup of peanut butter, 1/4 cup honey, 1 package of cream cheese and 1 tsp of salt to the Corn Flakes to make peanut butter truffles.

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