Cashew Coconut Truffles

cashew truffles 2

Looking for something decadent to serve on New Year’s Eve that are gluten free and vegan?

These cashew truffles are so easy to make, so sinfully delicious, and healthy!


  • 500g organic cashew butter ( I love Nuts to You Nut Butter)Nuts To You Nut Butter Organic Cashew Butter
  • 1 cup unsweetened shredded coconut plus extra for topping
  • 1/3 – 1/2 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp peppermint extract
  • 1/3 cup melted coconut oil


  1. In a bowl mix cashew butter, maple syrup, vanilla, peppermint, coconut and oil. Stir until combined.
  2. Line a small tin with parchment paper and pour mixture into pan
  3. Put in fridge overnight
  4. Cut into small squares just before serving, dusting with shredded coconut
  5. If you leave these truffles out they will start to soften, so make sure to keep them in the fridge until you are ready to serve them
  6. If you like you can melt some dairy free chocolate on top of these before you put them in the fridge

Original Recipe by Shirley Plant


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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