Lemon Coconut Truffles

Lemon Coconut Truffles

This recipe is gluten free

1 cup dates, pitted
1 cup unsweetened shredded coconut, and a little extra for coating the truffles
1 cup raw cashews, pre-soaked and dried
½ T. vanilla extract
¼ cup lemon juice
Zest of one lemon
¼ tsp. sea salt
2-3 T. water, for blending
  • 1.In a food processor, add your cashews and blend down to a fine meal.
  • 2.Add in the coconut, and pulse until well blended.
  • 3.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.
  • 4.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.
  • 5.Using your hands, roll into ¾ - 1 inch balls, and roll the balls in some extra shredded coconut.
  • 6.Spread onto a plastic tray or plate, and let them set in the fridge for a couple of hours.
  • 7.Serve and enjoy.


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