Vanilla Coconut Cashew Truffles

Vanilla Coconut Cashew Truffles by Erin Morrissey of @erinliveswhole

Ingredients:

• 1 cup cashews
• 1 tsp vanilla
• 1/4 tsp salt
• 9 Emmy's Vanilla Bean Coconut Cookies
• 1/4 cup almond flour
• 1 cup chocolate chips, melted with 1 tsp coconut oil

Instructions:

1. In a food processor, blend cashews, vanilla, and salt until almost cashew butter consistency.
2. You may need to scrape down the sides a couple of times.
3. Add in Emmy's cookies and blend.
4. Once semi-smooth, scoop into bowl.
5. Add in almond flour and stir till fully combined.
6. Place in freezer for ten minutes to chill.
7. Roll into balls and freeze completely (about 1 hour)
8. Dip balls in chocolate.
9. Store in fridge or freezer.