Raw Coconut Lemon Truffles

raw coconut lemon truffles

The recipe for these raw coconut lemon truffles is from Petite Kitchen. They are free of refined sugar, dairy and gluten, and are made entirely with natural, nutrient rich ingredients. That means you can eat them all at once!

INGREDIENTS

1 1/2 cups unsweetened desiccated coconut (plus 1/2 cup for coating)

1 cup ground almonds

4 tbsp extra virgin coconut oil

4 tbsp honey

zest of one lemon

juice of one lemon

1 tsp pure vanilla extract

a pinch of sea salt



DIRECTIONS

In a food processor, add all of the ingredients. 

Blend for 1-2 minutes, or until the mixture starts to mix together like a dough.



Use your hands to form small balls. 

In a separate bowl, add the extra coconut. 

Roll the balls in the coconut until well coated then transfer to a plate. 

Place in the fridge for at least half an hour to set.

The truffles can be kept at room temperature, but I find they are best kept in the fridge.

Makes around 25 truffles.  

Will keep for 3-4 days.

This is a Petite Kitchen recipe.