Sitting somewhere between a lemon-y white chocolate truffle and an energy ball, these tasty little morsels are a new favourite snack. What they are in reality is a healthy, modern twist on marzipan! These are certainly on the more lemon-y side, which I love, but if you prefer a subtle lemon flavour perhaps go with juice and zest of 1 lemon rather than 2. They’re super quick and easy, and needless to say refined sugar free (and g/f, d/f) packed only with good, whole food ingredients.
This recipe will make 18-22 balls, depending on size.
vegan, paleo, refined sugar free, gluten free
35g desiccated coconut (1/3 cup) plus extra for coating
100g ground almonds (1 cup)
2 lemons, juice & zest (unwaxed)
pinch of salt
½ teaspoon vanilla bean paste/few drops vanilla extract
45g coconut oil (1/4 cup)
2 tablespoons agave/maple syrup/honey
The coconut oil should be soft and at room temperature ideally. If it’s very hard, gently warm in a small saucepan and combine with the agave/maple syrup/honey.
Simply blitz everything very well in the food processor, chill for 20 minutes, then roll. You can of course also combine the ingredients by hand in a large mixing bowl; the resulting truffles will have a little more texture but be equally tasty.
While the mix is chilling I like to toast some desiccated coconut in a dry frying pan, for 5 minutes or so, stirring often, just until turning golden and smelling toasty. This is a lovely coating for the lemon balls; it sticks to them very well if you toss the rolled truffles in the toasted coconut while it is still slightly warm.
Keep these in the fridge, or ever the freezer. I prefer them cold from the freezer as their become extra chewy and refreshing.