Coconut lemon truffles

We picked our first ripe lemon of the season from one of our lemon trees this week.  I have missed having so many lemons within easy reach.  It'll take a few weeks for us to get into full crop - but the first just had such a lovely smell and really made me salivate.


So what to make with it that would celebrate its lovely flavor....?

Lemon truffles!


And not sweet, so you can really enjoy the acidity of the lemon juice.

So here is the recipe: (makes 25 truffles)

Ingredients
1 cup almonds
Zest of one lemon (preferable just picked off your own tree!)
Juice of one lemon
1 1/2 cups of unsweetened organic desiccated shredded coconut (plus extra for dusting the truffles)
2 tbsp coconut oil
1 tbsp sweet freedom or coconut nectar (if you want more sweetness, you can add an extra tablespoon)
1 tsp vanilla extract.

Blend all the ingredients together (except the extra coconut for dusting) in a food processor until it starts to bind together to form a dough (1-2 minutes).

Take approx 1/2 tablespoon of dough, roll it into a small ball and then roll it in the extra coconut.  Continue with the rest of the dough to make approximately 25 little truffles.  Place in the fridge, if you can resist them, for half an hour.



Can be kept at room temperature or in the fridge.

They make a lovely gift for a friend.  Take her a couple of lemons, a box of truffles and the recipe to make her own.
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Bookclub Xmas luncheon

It was our book club Xmas luncheon today.

Always a lovely day :-D

We choose our books for next year and what month we want to host, we have a Yankee swap where we each give a book, and then we have a yummy potluck lunch together with champagne and wine.


I took dessert and made a sugar free, dairy free and gluten free lemon cheesecake.  I was wondering this morning how to decorate it, so I decided on making some raw sugar free chocolate to go on top.  I had a lovely Christmas tree and reindeer chocolate transfer sheet so I put half of the raw chocolate on the sheet, then broke it into large piece and placed on the cheesecake.


This time I used "sweet freedom" as the sweetener for the chocolate.  It is a brand I bought in England. It is a natural sweetener made from apples and grapes. It worked wonderfully with the chocolate and was much easier to combine than the sticky coconut nectar. I'll be using it again!  If you live in England - give it a try.  It's great.


The rest of the chocolate I made my favorite strawberry and pink peppercorn flavor in little triangles.


It was a lovely day and I'm looking forward to all our book choices for next year.

Do you have any books you plan on reading next year?
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