1/2 cup coconut butter (about 1 cup desiccated or shredded coconut)
1/4 cup finely chopped cacao butter, melted
2.5 tablespoon hazelnut butter (about 1/3 cup raw nuts)
   Tip: could also use cashew butter, almond butter or macadamia butter
1/2 tsp vanilla bean (or 1 tsp vanilla essence)
1 tablespoon icing sugar (more or less depending on sweetness preference. Could sub for maple syrup but note it may set differently)
Pinch of salt


  1. Combine all ingredients together in a food processor and blend until smooth.
    Note: I’d really encourage you to play around with it a little – depending on your preference of coconut vs nut butter flavour, sweetness etc…
    Note: the original recipe put the coconut and nuts whole in the food processor until they made a nut coconut butter then added the other ingredients in after.
  2. Pour into moulds (we added vegan sprinkles at this point) and freeze for 10 minutes or until set.
  3. Enjoy!

Original recipe: https://minimalistbaker.com/5-ingredient-white-chocolate-truffles/

We hope you love this recipe as much as we do.
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Team MYLK + KO