Lemon Coconut Truffles
Servings 22 truffles
Calories 115kcal
Ingredients
- 1 1/2 c raw cashews or macadamias
- 1 1/2 c desiccated coconut
- 1 lemon juice, zest & flesh
- 1/4 c coconut nectar
- 2 tbsp coconut oil softened but cool
- 1 tsp ground vanilla beans
- 1/8 tsp Himalayan sea salt
- 6 drops lemon essential oil optional
Instructions
- Blend the cashews in a food processor until you achieve a fine flour, then add desiccated coconut, vanilla, salt and blend until fine.
- Add wet ingredients (lemon, coconut nectar, coconut oil, and lemon essential oil), and blend until a smooth dough forms then place in fridge to firm.
- Roll in balls then roll in extra desiccated coconut and/or lemon zest if desired. Pop in freezer for at least an hour or overnight to set.
Notes
- Make it nut free: use watermelon or sunflower seeds instead of cashews.
- If you'd like to learn more about the incredible therapeutic benefits of plant-based essential oils, and how you can use them in your cooking (safely and spectacularly), watch my free online introductory workshop here.
Nutrition
Calories: 115kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 17mg | Potassium: 96mg | Fiber: 1g | Sugar: 5g | Vitamin C: 2.7mg | Calcium: 6mg | Iron: 0.8mg