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Lemon & Coconut Truffles

August 31, 2017

 

 

These truffles were inspired by Eleanor Ozich from My Petite Kitchen Cookbook.  I have made these for several of my Tasting Fitness workshops at our local school and nearly all of the students loved them.  One bowl creations are the best.

 

1 1/2 cup desiccated coconut

1 cup almond meal

1/3 cup butter (or you can use coconut oil)

1/4 cup honey

grated zest and juice of 1 lemon

1 tsp vanilla extract

 

Put all ingredients in the food processor and mix for 1-2 minutes until it comes together like a dough.  Don't over mix or they will become sloppy.

 

Shape into small balls and roll in extra coconut, or you could try sesame seeds if preferred.  

 

Store in the fridge in an airtight container for 3-4 days (if they last that long).

 

Makes approx. 20 balls.  Enjoy!

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