Lemon & Coconut Truffles


Yum yum yum.
This is a tangy little treat with just enough sweetness to hit the spot.
Nuts and coconut oil deliver valuable protein and healthy fats; both are good friends of stable blood sugar levels. These truffles beat the usual things we succumb to when we feel like a treat – sugar laden and offering no nutritional goodness.

Ingredients (Makes ~ 25 balls of 20g each)

2 cups desiccated coconut, plus extra for rolling
¾ cup raw macadamia nuts
¼ cup raw cashew nuts
Zest of one organic lemon
3 tablespoons fresh lemon juice
4 tablespoons melted coconut oil
3 tablespoons maple syrup
½ teaspoon vanilla extract
A pinch of sea salt
2 tablespoons coconut flour


Place the desiccated coconut and nuts in a food processor and process to a fine meal. Add in the lemon zest, lemon juice, coconut oil, maple syrup, vanilla extract and salt and process until smooth. At this stage the mix will be very moist. Add in the coconut flour and process until the mixture forms a ball (you may need to scrape the edges every now and then).
Shape the mix into little balls and roll in desiccated coconut.
Refrigerate until set. If you are in a hurry to eat them (understandable!) you could set them in the freezer.
Store in the fridge for one week or in the freezer for much longer.