I found this recipe on ‘petite kitchen‘. It is vegan if you replace the honey with maple syrup. It also is gluten, wheat, refined sugar, dairy and grain free. What I love about this truffels is that you know every single ingridient only by tasting and that defines a GOOD and TRUE recipe for me. No chemical substitutes, no refined sugars… The flavors are much more intense! Make sure to only use organic lemons because for this recipe you also need the lemon zest (but still rinse it with warm water, even if it is organic). My mum told me to also make those truffles fore Christmas because they look like snow balls. For me they don’t taste very Christmassy but whatever. If you are allergic to nuts, I suggest using oats, buckwheat flour or something similar. (:
120g unsweetened desiccated coconut (plus 40g for coating)
1 cup ground almonds
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.