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Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Ingredients

Directions

Coconut Truffles

Total Time: 15 minutes active time, 2-3 hours freezing time

Use your leftover cashew pulp in these creamy, rich and decadent Coconut Truffles. A perfect little sweet treat for anytime of day!

Servings: Approx. 30 truffles

Ingredients

Directions

Step 1

Add all ingredients (except coconut shreds) to a high-speed blender, and blend until smooth and creamy.

Step 2

Transfer mixture to a loaf tin, and freeze for 2-3 hours, or until firm enough to scoop into balls.

Step 3

Using a cookie dough scooper, scoop mixture into even-sized balls, and transfer back to the freezer so they stay firm.

Step 4

When ready, coat truffles in coconut shreds, and serve. Store in fridge.