Vegan, Gluten-Free, Grain-Free
Makes 10 truffles
1-8oz Jar Artisana Raw Vegan Organic Cashew Butter
¼ Cup Melted Vegan Ghee
⅔ Cup Graham Cracker Crumbs
2 Tablespoons Maple Syrup
½ Teaspoon Vanilla Extract
Pinch Sea Salt
⅓ Cup Vegan White Chocolate Baking Chips, melted
Shredded Coconut, for rolling
Snowflake Sprinkles, optional
1. Add the cashew butter, butter, maple syrup, vanilla extract, graham cracker crumbs, and salt to a food processor. Process until a smooth texture is formed, about 1 minute scraping down the sides if needed. Transfer to the fridge and leave for 15-20 minutes so the mixture can firm up. You want it to be easily scoopable.
2. Using a cookie scoop, scoop 1 tablespoon size portions and roll into a ball using the palms of your hands and place onto parchment paper.
3. Roll each ball in shredded coconut, and drizzle with melted white chocolate. Place in the fridge or freezer to set, then transfer to a storage container. Store in the refrigerator until ready to eat.