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