150gramsmacadamias(about a cup of whole macadamias)
1teaspoonvanilla bean paste or extract
2-3tablespoonsmaple syrup / brown rice syrup or your sweetener of choice
Extra coconut and sesame seeds to roll the balls in
For the toffee
2heaped tablespoons brown rice syrup
1teaspoonunsweetened cocoa powder
Add the macadamia to a food processor and pulse til you active a fine crumb. Add the remaining bonbon ingredients and process until combined. Taste the mixute for sweetness and adjust to suit your taste. Add a little more coconut if the mixture is too wet or a tablespoon of water if too dry.
Using a tablespoon, scoop out some mixture and roll into balls, then roll in the extra coconut or sesame seeds. Add to a container and freeze the balls for a few hours.
For the toffee
Add the syrup to a saucepan and heat over medium heat until the mixture starts to change colour. It will bubble up and change colour very quickly (It burns easily so keep a close eye on it). Once you achieve a nice golden colour, turn off the heat and mix in the cocoa powder. The mixture will become very viscose. Dip your spoon in and run the strands over the frozen bonbons. It will set on impact. If the mixture gets too hard, warm on very low heat until it melts a little again. Serve or put back in the freezer for later.
Will keep in the freezer for months To add extra sweetness you could add a handful of sultana/raisins/currants etc..