Description
Here’s a delicious raw vegan lemon coconut truffle recipe that is also very nutritious.
If you want to make the truffles taste more like real Raffaellos, you can use almond butter. However, I like mixing tahini and cashew butter instead.
Ingredients
- ½ whole Lemon, Zest And Juice
- 3 Tablespoons Nut Butter Of Your Choice (I Use A Mixture Of Cashew Butter And Tahini)
- 1 Tablespoon Coconut Oil
- 3 Tablespoons Maple Syrup (or Another Sweetener Of Your Choice)
- ⅔ cups Desiccated Coconut
- For Rolling:
- ¼ cups Desiccated Coconut
Preparation
Mix lemon juice with nut butter, coconut oil and maple syrup. If desired, add lemon zest. Add desiccated coconut and mix until you have a dough-like mixture. Shape truffles.
Roll the truffles in desiccated coconut and refrigerate for a few hours or overnight.
