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.