Eleanor Ozich's Lemon almond truffles


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