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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Hazlenut truffles

I've been making truffles, as I mentioned in my triple bean truffle post.   By the way, the answer to what three beans were used in the triple bean truffle is coffee bean, cocao bean and black beans!......(but I don't tell anyone about the black beans as it puts them off)!  This time, I was thinking about Ferrero Rocher chocolates and decided to make a hazelnut truffle without dairy, refined sugar or gluten/wheat.


The truffles were (yes, they are no longer!) basically a whole hazelnut surrounded by a creamy delight (ground hazelnuts, coconut milk, raw cocao powder) and the rolled in more ground hazelnuts.


I found them to be very satisfying  - which is why they weren't around for long. I omitted the crispy crunchy outer layer that a Ferrero Rocher has but otherwise, they were pretty similar.

A good occasional treat that hit the spot!
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Triple bean truffle

I've been working on a recipe for a truffle that is healthy.  This one is gluten free, dairy free, and refined sugar free.

It's called "triple bean truffle" and your job is to guess the three beans that I use in the recipe!




I will be demonstrating a bite size morsel, probably not this one but something else at an event this month at Ceres Community Project in Sebastopol.

The event is the Second Annual Cancer Journey: Nuturing ourselves, Loving ourselves.  The keynote speaker is Michael Lerner, the President and Cofounder of Commonweal, who will present on "Intentional Healing with Cancer".


I heard Michael a couple of weeks ago at the Annie Appleseed conference and cannot recommend him highly enough.  His talk there was wonderful, so whether you have cancer or not, I urge you to come and hear him talk at this event.  There is lots more going on at the event too so check out the info page and sign up.  Hope to see you there.
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