Anzac Truffles

By Chef: Hannah Terry-Whyte
Posted: January 9, 2012


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Anzac biscuit with depth, more richness, and more caramelly-coconutty-oaty-sweetness. A delectable and simply sweet treat.


  • 1/2 cup (120g) cashews
  • 1/3 cup (30g) sesame seeds
  • 1/3 cup (30g) desiccated coconut
  • 2/3 cup (60g) rolled oats
  • pinch sea salt
  • 1/3 cup golden syrup (can use maple syrup or agave for a truer raw status, but the flavour will be less Anzac-like)
  • 2 tsp vanilla


Place the cashews, sesame seeds, coconut, oats, and sea salt in a food processor and pulse until finely chopped.

Add in the golden syrup and vanilla and pulse until the mixture clumps together and can be rolled into balls (you can add a teensy bit of water if needed).

Roll into balls and store in the fridge (or the freezer, but you’ll want to let them come to room temperature in that case).

Take a bite, consider that these aren’t yo grandmama’s Anzac bikkies, but that they’re mighty tasty and addictive all the same.