Coconut Truffles
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.
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
Similar recipes
These tasty crêpes are good year round made green with the help of spirulina powder but if you're not feeling it, that can always be optional.
This Maple Sea Salt Cacao Hemp Milk tastes like a grown-up chocolate milk . Creamy, chocolatey, a little sweet, and packed with nutrients. Hemp milk is a great dairy-free option...
Love Oat milk and Almond milk? Why not take the benefits of both and mix them up together in this extra creamy fusion milk.
Craving something sweet, unique, and totally Instagram-worthy? Whether you’re an ube lover or trying it for the first time, this recipe is easy, fun, and guaranteed to become a favorite...