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Coconut Truffles

Spring is in the air, Easter is right around the corner, and these truffles are the perfect treat for the season...or any season for that matter!  They are light and soft, and melt in your mouth delicious.  My daughter is constantly telling me they taste just like ice cream, and honestly, I can see where she's coming from.  Yes, like ice cream, but even better...the flavours compliment each other pretty darn perfectly, and every time I eat one I can't help but feel like my quality of life goes up a little.  So yeah, as I'm working on putting together my kids' Easter baskets, it was kind of a no-brainer for me to include these truffles.

So, here's how it's done...

First, measure out cashews, coconut cream, pure maple syrup and coconut extract.  I use Thai Kitchen Brand coconut milk (make sure it's full fat, not the lite stuff), and skim the cream off the top.  Thai Kitchen brand is great because I can just use it at room temperature if I decide to make something last minute that requires coconut cream.  Some brands you'll need to store in the fridge overnight, or at least for a couple of hours to get a good amount of cream, and no matter which brand you buy, be sure to always buy full fat or you won't get that layer of cream.  Also, the recipe calls for coconut extract, which is my very favourite, but if you can't find pure extract or if you have a problem with imitation, I would recommend substituting either almond extract or good old trusty vanilla.

Process cashews in a food processor as finely as possible, without them turning into butter.

Add coconut cream, maple syrup and coconut extract and process until well combined.  Transfer mixture to a medium sized mixing bowl.

Stir in coconut until well combined.  The mixture will be quite wet at this point, you probably won't be able to mould it with your hands like you would a typical truffle.  If you've made my Chocolate Almond Truffles, don't expect the same consistency.  You're still on the right track, I promise, these ones are just a bit more delicate to make.

Instead of rolling the truffles in your hand to shape a ball, simply scoop a small spoonful of the truffle mixture onto a plate of coconut.

I used some naturally dyed coconut I made a couple of weeks ago using this tutorial to coat my truffles, which was perfect for the spring colours I was going for.  Alternatively, I recommend toasting a small amount of coconut for coating.  This is what I do if I'm making them around Christmas time and I want them to turn out more like little snowballs (above right photo).

Spoon the coconut onto the dollop of truffle mixture until well coated; this will make the truffles easier to handle.  Gently pick up the coated truffle and very lightly shape into a ball (the truffle will be very soft and malleable.  Place the truffle on a parchment lined surface (I use a cutting board), and repeat with remaining truffle mixture.

Place the tray of truffles in the freezer to set for 1-2 hours, or until firm.  Transfer to an airtight container and return to the freezer to store.


xoxo ~ Lise-Anne {Plum Planted}


Coconut Truffles
By Lise-Anne Michel {Plum Planted}
Makes 15 Truffles
WFPB, Vegan, Gluten-free, Raw, Refined Sugar-free, Oil-free, Dairy-free

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)***

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.


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