Makes 24 bites


  • ½ cup Left Coast Organics Raw Cashews
  • ½ cup Left Coast Organics Raw California Almonds, divided
  • 1 ½ cup shredded unsweetened coconut, plus extra for rolling
  • ⅓ cup coconut butter (also called coconut manna)
  • 1 Tbsp coconut oil, melted
  • 4 Tbsp organic powdered sugar
  • 1 tsp vanilla extract


  1. In a food processor, blend the Raw Cashews with ¼ cup of Raw California Almonds and 1 ½ cups of shredded coconut to form a paste. Scrape down the sides as needed.
  2. Add the coconut butter, coconut oil, powdered sugar and vanilla. Pulse repeatedly until smooth.
  3. Transfer mixture to a bowl and place in the fridge to chill for 30 minutes
  4. In the meantime, finely chop the remaining ¼ cup of Raw California Almonds and place in a shallow dish for rolling.
  5. After 30 minutes, remove the mixture from the fridge and scoop into balls using a tablespoon. Form into balls and then roll in the finely chopped Raw California Almonds and extra shredded coconut. Return to the fridge or freezer to chill.
  6. Store in the fridge or freezer in an airtight container. These truffles will last for a week in the fridge or up to a month in the freezer.