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
- Add all ingredients (except coconut shreds) to a high-speed blender, and blend until smooth and creamy.
- Transfer mixture to a loaf tin, and freeze for 2-3 hours, or until firm enough to scoop into balls.
- Using a cookie dough scooper, scoop mixture into even-sized balls, and transfer back to the freezer so they stay firm.
- When ready, coat truffles in coconut shreds, and serve. Store in fridge.
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