Ingredients
50g coconut oil
100g coconut butter
40g cashew butter
50ml maple syrup
20g shredded coconut
26 blanched almonds
Instructions
Melt the coconut oil in a bowl or saucepan until liquid. Keep the temperature on the low side.
Combine the molten oil in a mixing bowl with the coconut butter, cashew cream, and maple syrup. Mix it until you have a uniform dough. Chill the mixture in the fridge for about half an hour to make it easier to work with.
Once the mixture has set a bit, scoop out a tablespoon for each truffle.
Press the dough flat into your hand, add a blanched almond to the center, and roll them into a truffle. Finally, roll them in shredded coconut.
Notes
If you don’t have coconut butter, you can make it yourself using 100g of shredded coconut. It needs to be worked into a uniform paste by shredding it with a food processor for 3-5 minutes until it has a creamy consistency.
These truffles should be stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Snack, Truffle
- Cuisine: International
- Diet: Vegan