These delicious raw vegan Lemon Coconut Truffles make for a healthy and delicious snack to munch on throughout the day.
1 cup Dates, pitted
1 cup Unsweetened, Shredded Coconut, and a little extra for coating the truffles
1 cup Raw Cashews, pre-soaked and dried
½ tbsp Vanilla Extract
¼ cup Lemon Juice
Zest of one Lemon
¼ tsp Sea Salt
23 tbsp Water, for blending
1
In a food processor, add your cashews and blend down to a fine meal.
2
Add in the coconut, and pulse until well blended.
3
Add in dates, vanilla, lemon juice and zest, and sea salt, and blend well, stopping frequently to scrape the sides of the processor with a soft spatula.
4
Slowly drizzle in water as needed to help blend, but don"™t add too much. You don"™t want the mixture to be too wet.
5
Using your hands, roll into ¾ - 1 inch balls, and roll the balls in some extra shredded coconut.
6
Spread onto a plastic tray or plate, and let them set in the fridge for a couple of hours.
7
Serve and enjoy.
Ingredients
1 cup Dates, pitted
1 cup Unsweetened, Shredded Coconut, and a little extra for coating the truffles
1 cup Raw Cashews, pre-soaked and dried
½ tbsp Vanilla Extract
¼ cup Lemon Juice
Zest of one Lemon
¼ tsp Sea Salt
23 tbsp Water, for blending
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