Get ready to get addicted to these Coconut Lemon Truffles.
These mini desserts are not only delicious, with the right amount of bitter and sweet, but also healthy.
With good fats from the nuts and no added sugar other than the fruit’s, these are also an excellent healthy and gluten-free vegan snack option.
And to top it of, the truffles are super easy to make.
- Coconut: dried and shredded.
- Cashews: they can be raw, roasted and whole or already crushed. (toasting them is optional but recommended, as it does affect the taste, if you want to know a bit about it, here’s a post.
- Raisins: needs to be the white ones for the fleshier texture.
- Lemon: you’ll need the juice and also some zest. You can replace both the juice and zest for an Orange’s.
- Orange: you can use it-s zest together with the cinnamon and nutmeg to cover the truffles. Or even instead or mixed with the lemon as the main ingredient. For a citric coconut truffle.
- Cinnamon: great to sprinkle over the truffles.
- Nutmeg: I like to add just a pinch to the cinnamon powder.
How to Make Coconut Lemon Truffles
Already addicted? Just try them once and you’ll risk it…
All super healthy and easy 100% vegan dessert options. DELICIOUS TOO!
Really hope you have the chance to try these bliss balls. So much pleasure with such little effort!
Coconut and Lemon TrufflesCourse: DessertDifficulty: Easy
These coconut lemon truffles are delicious, with the right amount of bitter and sweet, healthy, super easy to make and only 4 ingredients.
1 1/2 cup Dried Coconut
1/3 cup Cashews, raw or roasted
1 cup White Raisins
1 teaspoon Lemon Zest
3 tablespoons Lemon Juice
1/2 cup Water
1/2 teaspoons Orange Zest
Cinnamon to taste
Nutmeg to taste
- Soak the raisins in the water and lemon juice for about an hour. If you want to soften them faster use hot water, not boiling, for 15 minutes.
- Drain the liquid and leave the raisins in a sieve to dry.
- Take the cashews, raw or roasted, to a frying-pan or skillet, over medium to high heat. Toast them until both sides show golden-brown marks. It should take less than 5 minutes. (this step is optional)
- In a food processor process the toasted cashews until you get small pieces.
- Add the grated coconut and process enough to mix well both ingredients.
- Add the lemon zest and the soaked white raisin. Process until you get a sticky dough (as shown in video).
- Roll into balls and, if you wish to, sprinkle or roll over some nutmeg, orange zest and cinnamon.
- Keep you coconut lemon truffles in the fridge.
- Please check The Ingredients section of the post for possible substitutions.
- The truffles are best kept in the fridge, but keep well at room temperature. They can also be frozen.