Serves 4 - 6
Recipe inspired by Petite Kitchen
1 ½ cups unsweetened shredded coconut, (plus an extra ½ cup for truffle coating)
1 cup ground raw almonds
4 ½ Tbsp cold-pressed virgin coconut oil
3 ½ Tbsp honey* (*Maple syrup may replace honey in this recipe as a vegan option)
Zest and juice of 1 lemon
1 tsp pure vanilla extract
1 pinch of pink Himalayan crystal salt
In a food processor or mixer, add all of your ingredients (except for the extra ½ cup of shredded coconut you are saving for your truffle coating).
Blend for about 1 minute or until the mixture forms the consistency of a dough.
Use your hands to roll the mixture into small balls. Suggestion: use a tablespoon to dollop the mixture onto your palm if you prefer for consistency in truffle size. Note: This is a messy job, but a fun one – especially for little helpers!
On a separate dish or cutting board, add the extra ½ cup of shredded coconut. Roll each of the balls in the coconut shreds until well-coated.
Transfer the truffles to a new dish and leave in the fridge to set for at least 30 minutes. The truffles can then be kept in a closed container at room temperature or stored in the fridge for a cool refreshing treat. Voila!
This recipe makes approximately 14 – 16 truffles and will keep for up to 5 days.