VG, GF
Ingredients:
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
Method:
- 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. - Pour into moulds (we added vegan sprinkles at this point) and freeze for 10 minutes or until set.
- Enjoy!
Original recipe: https://minimalistbaker.com/5-ingredient-white-chocolate-truffles/
We hope you love this recipe as much as we do.
Don’t forget to tag us in your recipes @mylkko #mylkko.
Team MYLK + KO
xx