Recipe: White Chocolate Truffles (Gluten Free)

Ever want to bake with white chocolate but just don't know how? Create silky and smooth white chocolate truffles with our original Coconut Cloud recipe, including our Vanilla Coconut Creamer, cocoa butter, and cashews (yes, cashews!). These are the perfect bite-sized snack to wow guests at your next dinner party, game night, or to devour all by yourself!

Ingredients

• 1/2 cup raw cashews soaked overnight (unless using a high-powered blender)
• 3.5 ounces cocoa butter
• 1/4 cup + 2 TBS warm water mixed with 1.5 TBS Coconut Cloud Vanilla powdered creamer
• 1/2 cup brown rice syrup (or agave nectar, see notes for details)
• 1/2 tsp vanilla extract
• A generous pinch of sea salt

For Coating:

• 3/4 cup desiccated (finely shredded) unsweetened coconut

Instructions for Making White Chocolate Truffles

1. Combine all ingredients together in a blender until completely smooth. There is no need to melt the cocoa butter first, as the heat produced from blending is sufficient to melt it.
2. Add more sugar or salt to taste. Pour the ganache into a bowl and place in the fridge to set for 2 hours up to overnight.

To shape the white chocolate truffles:

1. Line a baking sheet with parchment paper.
2. Use a spoon to scoop out portions of the ganache and roll it between your hands to shape into little balls. 
3. Place each truffle on the prepared baking sheet. Refrigerate for 20 minutes to set. Meanwhile, place the desiccated coconut in a shallow bowl or dish.
4. After 20 minutes, take the balls out of the fridge and drop each ball into the desiccated coconut dish and roll to coat. Set on a serving plate. Repeat until all truffles are rolled.
5. Set back in the refrigerator for 5-10 minutes until mostly firm/set. Store in the refrigerator for up to 1 week.