Lemon Bliss Truffles
Bright and zesty lemon truffles made with wholesome ingredients for a guilt-free treat.
Equipment
- 1 Food Processor Or high-powered blender
- 1 Mixing Bowl Medium sized
- 1 Baking Sheet Lined with parchment paper
Ingredients
Base
- 1 cup Raw Cashews Soaked and Drained
- 0.25 cup Unsweetened Shredded Coconut
- 2 tablespoons Coconut Oil Melted
- 2 tablespoons Lemon Juice Freshly Squeezed
- 1 tablespoon Lemon Zest
- 2 tablespoons Maple Syrup
- 0.25 teaspoon Vanilla Extract
Coating
- 0.25 cup Unsweetened Shredded Coconut For Rolling
Instructions
- Soak cashews in hot water for at least 30 minutes. Drain well.
- In a food processor, combine the drained cashews, shredded coconut, melted coconut oil, lemon juice, lemon zest, maple syrup, and vanilla extract.1 cup Raw Cashews, 0.25 cup Unsweetened Shredded Coconut, 2 tablespoons Coconut Oil, 2 tablespoons Lemon Juice, 1 tablespoon Lemon Zest, 2 tablespoons Maple Syrup
- Process the mixture until it's smooth and creamy, scraping down the sides as needed.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to firm up.
- Once chilled, roll the mixture into small, bite-sized truffles.
- Roll each truffle in shredded coconut until fully coated.0.25 teaspoon Vanilla Extract
- For a firmer truffle, chill for another 30 minutes before serving. Enjoy!
Notes
Store in an airtight container in the refrigerator for up to 5 days.