By Lise-Anne Michel {Plum Planted} Makes 15 Truffles WFPB, Vegan, Gluten-free, Raw, Refined Sugar-free, Oil-free, Dairy-free Ingredients: 3/4 c. raw cashews (not soaked) 1/2 c. coconut cream* 1/4 c. pure maple syrup 1/2 t. coconut extract** 1/4 c. + 1 T. unsweetened, shredded coconut 1/4 c. additional coconut for coating (I use this recipe)*** Method: 1. Process cashews in a food processor until fine. 2. Add coconut cream, maple syrup and coconut extract until well combined and smooth. 3. Transfer to a medium mixing bowl and add shredded coconut. Stir until well combined. 4. Place extra coconut for coating on a small plate, and add a small spoonfull of truffle mixture on top. Scoop coconut onto the truffle until well coated. 5. Carefully pick up and shape the truffle into a ball (it will be quite soft). Place truffle onto a parchment lined tray, and repeat for remaining truffles. 6. Transfer tray to the freezer and let chill for 1-2 hours, or until quite firm to the touch. 7. Store in an airtight container in the freezer. Enjoy! Recipe Tips: * I use Thai Kitchen brand, full fat. ** As an alternative, sub with almond or vanilla extract (but coconut is my favourite!) *** If you don't want to dye the coconut or don't have time, lightly toasting the coconut is a great alternative. |