Coconut Cream Pie Truffles – A Delicious Vegan Twist on a Classic Dessert!

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Subtitle: Rich, Creamy, and Decadent Bites Made with Wholesome Ingredients

Ingredients:
For the crust:
1 cup gluten-free rolled oats (not instant)
1/4 cup unsweetened shredded coconut flakes
1 tsp. vanilla extract
1 tbsp. maple syrup or agave nectar
Pinch of salt

Instructions:

For the filling:
1 can full-fat coconut milk (do not use lite!)
2 ripe medium bananas, mashed
1 tbsp. arrowroot powder
1/2 tsp. pure vanilla extract
Pinch of sea salt
Optional: 1-2 tbsp. cocoa powder to add chocolate flavor

For the truffle filling:
1 cup raw cashews (soaked overnight, drained and pitted)
1/4 cup maple syrup
1/4 cup unsweetened shredded coconut flakes
1 tbsp. cacao powder
1/4 tsp. sea salt
1 tbsp. unsweetened coconut flakes

Directions:

Step 1: Prepare the crust by combining all ingredients in a food processor and processing until they form a dough-like consistency. Press the mixture into a parchment-lined springform pan or small tart pan with removable bottom. Place in the freezer while you prepare the filling.

Step 2: For the filling, combine all ingredients in a high-speed blender and process until smooth and creamy. Pour the mixture over the frozen crust and return to the freezer for at least 1 hour.

Step 3: Meanwhile, prepare the truffle filling by soaking the cashews in hot water for about 15 minutes, then draining and transferring them to a high-powered blender along with the remaining ingredients. Process until completely smooth and creamy.

Step 4: Once the pie has set in the freezer, remove from the freezer and allow it to sit at room temperature for 10-15 minutes before serving. Top each slice with a dollop of the truffle filling and garnish with additional coconut flakes and cacao nibs if desired. Enjoy!

Note: You can also roll the truffle filling into balls and refrigerate them separately, allowing you to dip them in melted chocolate for a decadent vegan dessert.

Serves: 10-12 (2-inch diameter truffles)