A quick-as-a-flash healthy treat. Makes 18-20 truffles. Vegan, Vegetarian, Raw. Serves: 20
Ingredients
Truffles:
- 1 cup fine, white almond meal
- 2 cups coconut, desiccated
- ¼ cup 100% pure maple syrup
- 2 tablespoons coconut oil
- ¼ cup lemon juice
- Zest of one lemon
- ¼ cup goji berries
- ½ teaspoon vanilla paste or extract
- Pinch of coarse sea salt
To Coat:
- Zest of one lemon
- ¼ cup coconut, desiccated
Instructions
- Blitz all truffle ingredients, excluding the goji berries, in a food processor till well combined.
- Mix in the goji berries last.
- Roll balls using 1 tablespoon of mixture per ball, then roll the balls over a plate filled with the extra coconut and lemon zest, to coat.
- Pop in the fridge to serve as truffles, or, dehydrate at 115˚F for six hours, for a macaroon-like texture.
Author: Lauren Glucina