Lemon Coconut Truffles
“These Lemon Coconut Truffles are super easy to make, 100% raw and a fun way to get the kids (if you have any) involved in the kitchen because you can have them help roll.”
If you have room for dessert or just want a sweet snack to leave on your countertop, look no further than these Lemon Coconut Truffles that look like they came straight out of a gourmet bakery in Paris!
- In a food processor, add your cashews and blend down to a fine meal.
- Add in the coconut, and pulse until well blended.
- Add in dates, vanilla, lemon juice and zest, and sea salt, and blend well, stopping frequently to scrape the sides of the processor with a soft spatula.
- Slowly drizzle in water as needed to help blend, but don’t add too much. You don’t want the mixture to be too wet.
- Using your hands, roll into ¾ - 1 inch balls, and roll the balls in some extra shredded coconut.
- Spread onto a plastic tray or plate, and let them set in the fridge for a couple of hours.
- Serve and enjoy.
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I have made these before, similar recipe, and they are DELICIOUS! They just melt in your mouth!
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Jackie
what nuts can be substituted for cashews which are too expensive here in Ukraine THANK YOU i WOULD LIKE TO MAKE THESE FOR cHRISTMAS!
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Nuts with a high fat content give the most similar, creamy results. Macadamias, almonds and pine nuts work particularly well.
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Tabetha
Really good! Made them several times and they never came out the yellow color in this picture though. Even tried putting twice the lemon ingredients but still were a brown color from the dates. What did you do to achieve that color?
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Kolleen
Superb, a huge hit with my fussy hubby!! These are great!! Nice fresh lemon flavor and a healthy treat to boot! ❤️