- 1 cup ready-to-eat almond flour
- 2 tbsp ready-to-eat coconut flour
- Pinch of sea salt
- 1/4 cup creamy cashew butter
- 3 tbsp maple syrup
- 2 tsp Nielsen-Massey Pure Vanilla Bean Paste
- 1/2 cup vegan white chocolate
- 1 tsp coconut oil
- Festive sprinkles
Directions
Add the almond flour, coconut flour, and sea salt to a mixing bowl and stir to combine. Add the cashew butter, maple syrup, and Nielsen-Massey Pure Vanilla Bean Paste. Mix until a soft cookie-dough texture forms. Scoop and roll into 10–12 truffles. Refrigerate for 15–20 minutes. Melt the vegan white chocolate with the coconut oil until smooth. Add a small dollop of white chocolate to the top of each truffle. Immediately add festive sprinkles. Refrigerate until set. Notes
Food safety note: Because these are no-bake, use almond flour and coconut flour that are labeled or confirmed by the manufacturer as ready-to-eat.
Recipe by @isabellajoliefit
- 1 cup ready-to-eat almond flour
- 2 tbsp ready-to-eat coconut flour
- Pinch of sea salt
- 1/4 cup creamy cashew butter
- 3 tbsp maple syrup
- 2 tsp Nielsen-Massey Pure Vanilla Bean Paste
- 1/2 cup vegan white chocolate
- 1 tsp coconut oil
- Festive sprinkles
Directions
Add the almond flour, coconut flour, and sea salt to a mixing bowl and stir to combine. Add the cashew butter, maple syrup, and Nielsen-Massey Pure Vanilla Bean Paste. Mix until a soft cookie-dough texture forms. Scoop and roll into 10–12 truffles. Refrigerate for 15–20 minutes. Melt the vegan white chocolate with the coconut oil until smooth. Add a small dollop of white chocolate to the top of each truffle. Immediately add festive sprinkles. Refrigerate until set. Notes
Food safety note: Because these are no-bake, use almond flour and coconut flour that are labeled or confirmed by the manufacturer as ready-to-eat.
Recipe by @isabellajoliefit
