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.
*refined sugar free