These lemon truffles are very lemony, I serve these to cleanse the palette after dinner before the dessert comes. If finger food function is required I like to serve them to round off the selection of finger food this telling people that the food is coming to a close.
Raw Lemon and Coconut Truffles (Gluten Free)
1 1/2 cups unsweetened dessicated coconut or coconut flour high fat plus 1/2 extra for coating.
1 cup of ground almonds
4 Tablespoons of extra virgin coconut oil
2 Tablespoons of honey (I like to use a light tasting honey)
Zest of one lemon
Juice of one lemon
1 teaspoon of vanilla extract
a pinch of salt
|Raw Coconut Lemon Truffles|
Place all the ingredients into a food processor and blend for 1 -2 minutes until it forms a dough.
Place into the fridge to harden up so small balls can be formed.
Remove from fridge and roll the small balls in extra coconut.
Place in fridge and serve chilled (especially in the tropics)
This makes 25 truffles and they keep for 3 -4 days.
These can be frozen so make up bulk before charter, and get the crew rolling them! lol.
The amount of lemon is a judgement call as lemon types vary in strength of taste.