Recipes
Lemon & coconut truffles
These truffles are both healthy and delicious. They may to be enjoyed as a snack, dessert or a special treat. They are full of protein and are excellent to bring 'on the road' on days when you are out and about and may need a little pick up along the way.
Makes approximately 20 truffles
Ingredients
7 Medjool dates or 1 cup dried fruit
1 cup cashews
1/2 cup almonds
1/2 desiccated coconut
1/3 cup coconut oil soft
1 pinch of salt
Zest of 1 lemon
Juice and flesh of 1 lemon
1 tsp vanilla extract (optional)
Method
Soak dates or dried fruit in hot water for 5–10 minutes and drain. If the fruit is already quite moist you can skip this stage.
Blend cashews and almonds in a food processor until you have a fine flour, then add desiccated coconut and salt and blend until fine.
Add wet ingredients, dried fruit, lemon, vanilla, and coconut oil, and blend until a smooth batter forms.
Shape the batter into balls and roll them in desiccated coconut. Transfer to the freezer for about an hour or in the fridge overnight to set.
If the lemon is big and juicy the batter may be too wet and the truffles will be sticky. To amend this add some extra almond or cashew flour.
Enjoy!