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Coconut Truffles

platter of vegan 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

Servings: Approx. 30 truffles
Total Time: 15 min + 2-3 hours to freeze


plant-based coconut truffle milk in a glass bottle



  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.
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