Lemon & Coconut Truffles
Serves: 20-25
  • 180g (6 oz/2 cups) desiccated coconut
  • 100g (3.5 oz/1 cup) almond meal (ground almonds)
  • 80ml (2.5 fl oz/1/3 cup) extra virgin coconut oil (or 80g (2.75 oz) unsalted butter)
  • 115g (4 oz/1/3 cup) honey
  • Grated zest and juice of 1 lemon
  • 1 tsp vanilla extract
  • A pinch of sea salt
  1. Take out 45g (1.5oz/1/2 cup) of the coconut and put it in a bowl for rolling the truffles in later.
  2. Put the rest of the coconut in a food processor, along with the rest of the ingredients. Blend for a minute or so, periodically scraping down the sides of the bowl, until the mixture is thoroughly combined and smooth.
  3. Spoon out a small amount of mixture and roll into a small ball in your hands. Place in the bowl of coconut and roll around until well covered. Place the truffle on a large plate, then repeat the process until all the mixture is used.
  4. Place the plate in the fridge and chill for at least 30 minutes.
1. These truffles will keep for 2-3 days - it's best to store them in the fridge.
2. I used butter in my truffles so the truffles were lightly yellow. Just be aware that if you use coconut oil, the resulting colour may turn out more beige than yellow. If you want distinctly yellow truffles, you may want to use a couple of drops of yellow colouring (or try natural colouring made with turmeric or saffron - you'll need to use them sparingly given their potent flavour).
Recipe by The Kiwi Cook at https://thekiwicook.com/2014/11/06/lemon-coconut-truffles/