Recipe: Raw Lemon Coconut Truffles

Recipes
Written By Megan Karp
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The springtime has me craving citrusy desserts!  Instead of making a poppy seed cake—or something loaded with carbs and sugar—I thought I’d make a healthier option to curb my cravings.

My Lemon Coconut Truffles are honestly one of my favorite things I’ve made in quite some time. The good news: they’re raw, vegan, gluten-free, paleo, and no added sugar.  All the good things.  

Enjoy!

INGREDIENTS

  • 1 lemon (need zest and juice)

  • 3 TB almond butter or cashew butter

  • 1 TB coconut oil

  • 2 TB maple syrup

  • 2/3 cup coconut shreds + 1/4 cup for rolling truffles

DIRECTIONS

  1. Squeeze the juice from the lemon, then mix in the nut butter, coconut oil, maple syrup and zest.

  2. Add coconut shreds until you have a doughy mixture that you can shape into balls

  3. Roll the truffles in the coconut shreds and refrigerate for a few hours.

Megan Karp
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