Raw Lemon Coconut Truffles

I love lemon.


Lemon-y desserts are right up there with chocolaty desserts in my book.

SO. As today is the first day of Spring, I decided to make some lemon-y coconutty delicious balls. 

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That sounded bad.

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Lemon-y, coconutty delicious…truffles.

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Raw Lemon Coconut Truffles
Prep time
Cook time
Total time
Modified from Date Energy Balls from the Detoxinista. Paleo, vegan, raw
Recipe type: Dessert
Serves: 24
  • 2 Cups walnuts
  • 1 Cup unsweetened shredded coconut (plus more for sanding)
  • 2 Cups Medjool dates, soaked in warm water for 10 minutes
  • 1 tsp sea salt
  • 1 tsp vanilla extract
  • Juice and zest from one, large lemon
  1. Combine the walnuts and coconut in the food processor and process until they start to stick together.
  2. Add the soaked dates (WITHOUT the soaking water--give them a shake before you add them), sea salt, vanilla, lemon juice and lemon zest and process until it turns into a pasty dough.
  3. Remove the dough from the food processor and place in a glass container in the fridge to chill overnight (or at least 4 hours-- the longer it chills, the firmer the truffles).
  4. When you're ready to serve, scoop and roll out tablespoon-sized balls and roll in unsweetened, shredded coconut.
  5. Store in the fridge for a week, or in the freezer for longer.

Lemons make me think of Spring!

What’s your favorite Spring flavor? Share in the comments below.



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