Monday, March 4, 2013

RAW LEMON, COCONUT & HONEY TRUFFLES





If you are a lemon lover like me, then you will love these raw lemon and coconut truffles. They are free of refined sugar, dairy and gluten, and are made entirely with natural, nutrient rich ingredients. These delicious sweet treats are sure to satisfy your taste buds, while also rewarding your body. So go ahead, indulge, your body will love you for it.


1 1/2 cups unsweetened desiccated coconut
plus 1/2 cup for coating
1 cup ground almonds
4 tbsp extra virgin coconut oil
4 tbsp honey

zest of one lemon
juice of one lemon
1 tsp pure vanilla extract
a pinch of sea salt



In a food processor, add all of the ingredients. Blend for 1-2 minutes, or until the mixture starts to mix together like a dough.

Use your hands to form small balls. 


In a separate bowl, add the extra coconut. Roll the balls in the coconut until well coated then transfer to a plate. Place in the fridge for at least half an hour to set.

The truffles can be kept at room temperature, but I find they are best kept in the fridge.

Makes around 25 truffles.  Will keep for 3-4 days.

*gluten free
*wheat free
*grain free
*dairy free
*refined sugar free

56 comments:

  1. Can you replace the coconut oil with anything else??

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    1. Hello! I am sure you can replace the coconut oil with cocoa butter, regular butter, or another oil of your choice, it should not change the texture too much :) Eleanor

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  2. Just made these -so yummy!

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    1. So glad that you liked them :) Eleanor

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  3. Any chance the honey (I'm allergic) can be swapped out for something? Total lemon aholick and these look awesome! Thanks, Sue

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    1. Hi Sue, pure maple syrup would work well, or agave syrup? :) Eleanor

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    2. Rice malt does too - I use that in a bliss balls recipe

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  4. I imagine that you can probably replace the honey with date puree, but might add to the taste.

    These look so delicious I'm wondering how on earth you got them to last in the fridge long enough to prove they store longer than 24 hours :)

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    1. You are right, the date puree could also work! :)

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  5. I have just made these with regular butter, works well. Thank you for the recipe.
    Sophie

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  6. Made these today, they are absolutely delicious!

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  7. Made these for the first time for my work team's afternoon tea and everyone loved them, thank you, Cassie

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  8. So simple and so yummy :) Thx, Jetsi*

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  9. Made these last night and they were great. These and Julia and Libbys Bliss Balls are my fav sweet treat!

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    1. Awesome! so glad you like them, they are my go to recipe when I am lacking a little inspiration and never fail me! x

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  10. Delicious! I made them with limes instead of lemons and it was a bite of tropical heaven. (Also I ate half the batter before it made it into the fridge ...)

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  11. Made my second (half) batch in two days - my sugar, chocolate loving partner and I couldn't get enough! Thank you for the recipe and thank you for the glorious website - trying to decide what to make next! Its very hard to decide! X

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  12. Do you melt the coconut oil before adding?

    Thanks

    Tim

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  13. These were AMAZING!!! So delicious and oh so easy! Thanks Eleanor! Can't wait to buy your book once I return to NZ (away travelling at moment)

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  14. I made these today albeit without the coconut oil and they were a little too moreish!

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  15. Hi I was wondering if you could tell me the different types of coconut oil - because I saw that some had higher amounts of fat than butter and I was wondering if this meant they were still good for you?

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  16. Wow! Just found your blog though Studio Home. I love it! -Julia

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  17. Hello! New to your site and its amazing! I'm in the UK so any chance of those measurements in g or tbs?thanks

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  18. Oh delicious - I can't wait to try these. Lemons are very plentiful right now, so it's the perfect time for making them.

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    1. Just came back to say, I just made these. My only criticism would be that they are a little too easy to like!

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  19. THANK YOU !! JUST YUMMY AND EASY TO MAKE

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  20. These are simply delicious!
    In fact, I did a post on them http://simplywholefoods.com/2013/07/24/raw-lemon-coconut-truffles/ (with credit to PetiteKitchen.com)
    I would love for you to check it out!

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  21. These are just lovely! Will be a regular occurrence for afternoon teas at our place, thank you!
    I also blogged a few pictures of these balls of goodness xx

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  22. You are brilliant!!! thank you so much. I have tweaked them a little but all in all, you are the best!!! Much love x x x Dani

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  23. yum! just made a batch of these goodies and they are delicious xx

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  24. i made these today and could barely leave the mixture long enough to get into the fridge the taste wonderfaul

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  25. Just wondering if you have tried freezing them at all?? They look so yummy would love to make them as lunchbox treats
    (ie. did they taste okay when defrosted, and how long would they last in freezer?)
    Thanks :)

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  26. These look delicious! I have a gf/vegan friend coming for dinner tomorrow night and I might make a batch of these, possibly with some agave or maple syrup instead of honey. I do like the sound of the honey and lemon together with coconut though! Can't wait, thanks Eleanor xx

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  27. I would hug you if you were by my side! I have been looking every where for a recipe that could replace my "beijinhos".
    Thank you very much, you made my day!
    P.S I would like to know your camera's brand.

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  28. Does the truffles hv an almond flavor? Can we not use lemon in recipe to hv coconut truffles?

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  29. I've made TWO batches this week. Just divine. Thanking you x x x

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  30. How much coconut in the actual recipe? All I see is "plus 1/2 cup for coating".
    They look delicious...I can't wait to try them!

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  31. I have just finished making these with melted cocoa butter. They are divine and my hands are wonderfully soft now - bonus! I used around 1/4 cup for coating - start with less than you need as you can always add more! Better than having excess that you can't return to the pack! I would have melted the coconut oil slightly if I was going to use it - although that probably means it isn't raw. Also- even tho coconut oil is a saturated fat it is better for you than butter. Still contributes lots of delicious flavors and kJ tho!

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  32. These are ridiculously amazing. A friend made them yesterday. I'm so gutted that I killed my mini food processor because I use it for EVERYTHING. I suppose I should invest in a better one. Any suggestions on what type is worthwhile? I will have to save up for quite a while regardless so spending a bit more I think will be worth it in the long run. Until then, I will just have to beg one of my mates to make this for me again :)

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  33. I've just made these too, divine. Does anyone know the nutrient content?

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  34. Yum, these were great! I substituted the ground almond for LSA (ground linseed, sunflower, almond) and doubled the lemon. Thanks for the idea!

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  35. These look amazing!! Do you have the nutrition details?

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  36. Thanks for your great information, the contents are quiet interesting.I will be waiting for your next post.Vacuum Cleaner Southampton

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  37. Is it possible to replace the almonds in this? I have a very severe nut allergy. Thanks.

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  38. Dear Eleanor, thank you for your wonderful recipes, I have posted a thermomixed version of these truffles (and some of your other delicious recipes) on my blog. I also borrowed one of your photos, acknowledging you and linking to your page. Please let me know if you would prefer I did not borrow and acknowledge your image. wholesomewahine.blogspot.co.nz

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  39. Hi, your recipes are fantastic!! i have enjoyed several to date and am looking forward to your book. my only worry is the amount of raw almonds you are including. based on sally fallons wonderful book 'nourishing tradtitions' all seeds and nuts should be soaked and dried before being eaten to remove the enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens. these can seriously inhibit mineral absorption. i thoroghly recommend her book as an addition to your healthful food journey! aroha

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  40. Just made these! Yum! Thanks for the recipe. :)

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  41. These are the best truffles I have ever made that are soooo guilt free! I was hesitant to use coconut oil for the first time (I normally stick to traditional butter and sugar recipes) but am so pleased with the result. Thanks so much Eleanor. P.s. I love your insta account girlie.

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  42. I was wondering if I use almonds with the skins or the 'naked' ones? Thanks. These look fabulous for Easter.

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  43. I was wondering if you can substitute coconut flour in place of dessicated coconut. I bought dessicated coconut to try your 3-ingredient bread recipe, but it didn't quite turn out, so I wonder if I have the wrong kind of "dessicated coconut."

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  44. Yummy, just made these. I'm going to do some experimenting the recipe - I rolled my first batch in lime zest as well as coconut which worked well with the lemon. I think these might be nice with a little ground cardamom, going to have a play around with it when I have finished eating this batch. Also I eat a low carb/high fat diet so this recipe suits me really well (I used a tiny teeney bit of maple syrup instead of the honey) a couple of these will be good for a quick morning snack before my bike ride to work, lots of good energy from the coconut oil, coconut and almond. Thank you for the fab recipe, its going to come in really handy.

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