Vanilla Coconut Cashew Truffles

Vanilla Coconut Cashew Truffles by Erin Morrissey of @erinliveswhole


  • 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


  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.
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