Lemon & Coconut Truffles

May 1, 2016

Makes 10-12 truffles 


1 1/2 cups unsweetened desiccated coconut (plus 1/2 cup for coating)

1 cup almond meal

4 Tablespoons coconut oil

2 Tablespoons raw honey or maple syrup

Zest of one lemon

Juice of one lemon

1 teaspoon vanilla extract

A pinch of sea salt


What to do:

  1. Place all of the ingredients into a food processor and process until it forms a sticky dough (If the mixture is looking dry you may need to add 1 tablespoon of water to help it bind)
  2. Roll into medium sized balls and store in the fridge
  3. Keeps well for 1 week in the fridge


Recipe By Kavisha Jega 

Holding a Masters degree in Wellness, Kavisha works to promote physical and mental well-being through nutrition by teaching people how to move away from processed foods and towards a more nourishing whole foods diet. Her educational seminars and cooking workshops draw on her knowledge of whole food cooking and passion for wellness to show everyday people that healthy eating can be easy and attainable. A lover of all things food and travel, Kavisha also has a wellness travel practice, which focuses on connecting health savvy travellers with good food by showcasing local, organic and whole food experiences all over the world.


W: www.kavishajega.com

F: www.facebook.com/kavishajega

I: @kavisha_jega

Y: www.youtube.com/kavishajega


Ln: linkedin.com/in/kavishajega

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