Ingredients

The following ingredients have 16 Servings
  • 1/2 cup raw cashews (, quick soaked for 1 hour in hot water, then drained and rinsed with cold water)
  • 1/3 cup coconut cream ((not coconut milk))
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 cup finely shredded coconut + more to roll the candy
  • 16 raw almonds ((can use peeled almonds))

Instruction

  • Place cashews in a food processor and process until finely ground. Transfer to a bowl.
  • Add coconut cream, maple syrup, melted coconut oil and 1 cup shredded coconut. Stir to combine.
  • Refrigerate for 30 minutes until hard.
  • Remove from the fridge and scoop out about 1 tablespoon of the mixture for each truffle.
  • Place an almond in the middle and roll into a ball. Roll into shredded coconut.
  • Place on a parchment paper lined tray and refrigerate for at least 1 hour.
  • Notes:
  • Keep refrigerated. You can skip soaking the cashews, but by soaking them the texture of the candy is smoother and they are easier digested.