Looking for a healthy summer dessert? Try out these lemon coconut truffles. They are the perfect balance of tangy, creamy and sweet. I brought along a batch to our Memorial Day Feast last week.
You could also roll these in chia seeds or finely chopped almonds or macadamias for a little more texture. Lime would also make a fantastic addition in place of the lemon.
Ingredients
2 1/2 cups unsweetened desiccated/shredded coconut
1 1/2 cups blanched almond flour (skin on is fine for taste, but it will change the pale yellow color)
1/4 cup raw honey
1/3 cup coconut oil (Soft but solid is ideal. If yours has melted, place it in the fridge for 15 minutes to harden)
Finely grated zest and juice of one large lemon or two small
1 tsp vanilla extract
Pinch of sea salt
Method
1. Place all ingredients except 1/2 cup coconut in a food processor. Process until smooth and creamy.
2. Adjust honey and lemon to taste, until they are the perfect balance of sweet and sour.
3. Form 20 small balls with your hands, then roll in remaining coconut. If the mixture is too oily to handle, place in the refrigerator for a few minutes to harden.
4. Place in the refrigerator for 30 minutes. Store in an airtight container in the fridge for a few days, or freeze to keep for longer.
