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

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
c oconut shreds, for coating

Directions

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.