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Lemon Coconut Truffles

Yields1 Serving

These delicious raw vegan Lemon Coconut Truffles make for a healthy and delicious snack to munch on throughout the day.

Lemon Coconut Truffles

 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.