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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
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
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
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.