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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!

Total Time: 15 minutes active time, 2-3 hours freezing time
Servings: Approx. 30 truffles

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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

Directions

  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.