These delicious lemon raw truffles are creamy and a little tart! You wouldn't even believe they were dairy free. The texture reminds me of white chocolate, with a coconutty texture, then spiked with lemon! Probably one of my favourite raw vegan treats.
I also used this recipe as the top layer for my Apricot and Coconut Slice, see the recipe here.
Raw Lemon and Coconut Truffles
1 1/2 cups unsweetened desiccated coconut plus 1/2 cup for rolling
1 cup ground almonds (almond meal)
4 tbsp melted extra virgin coconut oil
2-3 tbsp sweetener of choice: pure maple syrup (vegan), stevia granules (Natvia) or honey.
1/4 cup of fresh lemon juice
1 tsp pure vanilla extract
a pinch of sea salt
1. In a large bowl or food processor, add all of the ingredients, adjust sweetness to taste. Blend for 1-2 minutes, or until the mixture starts to mix together like a dough.
2. Roll into small balls. It helps to wet your hands with water or coconut oil so that the mixture doesn't stick to your hands.
3. Add the extra coconut in an bowl then roll the balls in the coconut to coat.
4. Place the coated truffles in the fridge or freezer for at least half an hour to set then eat once firm!