Ingredients
200g Arnott’s Marie biscuits
1 cup dessicated coconut
1 cup CSR Logicane Low GI soft icing mixture
2 tablespoons cocoa powder
2 tablespoons water
2 tablespoons honey
½ cup Irish Cream liqueur
Method
Break each Marie biscuit in half and place in a food processor with coconut, icing sugar and cocoa powder. Process until all biscuits are finely crushed. Add Irish Cream liqueur, water and honey and continue processing until completely combined. Roll a teaspoon of mixture into a ball and coat with coconut, chocolate sprinkles or grated chocolate. Repeat for the remaining mixture. Place truffles on a tray lined with greaseproof paper and refrigerate for several hours until firm. Store in an air-tight container in the refrigerator.