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Coconut Truffles

Use your leftover cashew pulp in these creamy, rich and decadent Coconut Truffles. A perfect little sweet treat for anytime of day, made easy with your Almond Cow !
  • Prep time: 15 min
  • Servings: 30
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Instructions

Add all ingredients (except coconut shreds) to a high-speed blender, and blend until smooth and creamy. Transfer mixture to a loaf tin, and freeze for 2-3 hours, or until firm enough to scoop into balls. Using a cookie dough scooper, scoop mixture into even-sized balls, and transfer back to the freezer so they stay firm. When ready, coat truffles in coconut shreds, and serve. Store in fridge.

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Ingredients

2 cups cashews all leftover cashew pulp from 1 batch cashew milk 1 cup cashew milk ¼ cup maple syrup ¼ cup coconut oil 2 tsp coconut extract coconut shreds, for coating

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