Low Carb Coconut Cashew Truffles
Ingredients
- 4 tablespoons coconut oil
- 1 tablespoon melted butter
- xylitol sweetener to taste
- 1 1/2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 1/2 cups cashews
- 1/4 cup unsweetened shredded coconut
Preparation
Process cashews until a paste forms, then add coconut oil and melted butter and process for 30 seconds
Add sweetener, coconut flour, shredded coconut, and vanilla, and process for 2 more minutes
Ensure the dough has a buttery consistency
Place the mixture in silicone molds of your desired shape, roll into balls, or spread on a parchment-lined baking sheet. Refrigerate for 40 minutes, then cut into squares or desired shape
Serve immediately
