Lemon Goji Truffles

A quick-as-a-flash healthy treat.      Makes 18-20 truffles.       Vegan, Vegetarian, Raw.        Serves: 20



  • 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


  1. Blitz all truffle ingredients, excluding the goji berries, in a food processor till well combined.
  2. Mix in the goji berries last.
  3. 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.
  4. Pop in the fridge to serve as truffles, or, dehydrate at 115˚F for six hours, for a macaroon-like texture.

   Author: Lauren Glucina

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