Raw lemon and coconut truffels

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. (:

Ingredients:

120g unsweetened desiccated coconut (plus 40g for coating)

1 cup ground almonds

4 tbsp extra virgin coconut oil

4 tbsp honey (or maple syrup for the vegan version)

juice and zest of one lemon

1 tsp pure vanilla powder

a pinch of sea salt

Preparation:

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.

Enjoy,

Noemi (:

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