Lemon Truffles

Dr. Cher Morgan

Lemon Truffles
I love lemon truffles. They are a tasty treat and the burst of lemon is always a pick-me-up; plus, they are super simple to make and keep for up to a week in the refrigerator

11/2 cup shredded coconut, unsweetened
1 cup ground almonds
4 tablespoon extra virgin coconut oil
4 tablespoon raw honey (or raw sweetener of choice)
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon pure vanilla extract
Pinch of sea salt

1. Combine all ingredients in a food processor. Blend for one to two minutes or until
mixture starts to stick together like a dough.
2. Form dough into small balls. If you like, you can roll the balls in a bit of extra coconut
before placing in the fridge for 30 minutes to set. The truffles can be kept at
room temperature or in the refrigerator.

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