Recipe: Choconut Lemon Truffles
These beauties came about when I was craving a single sweet bite. Most truffles I try are so chocolatey and rich, they leave me feeling guilty. Here's my own health-supportive take, with a chewy lemon-y center. But before we get to the recipe, let me break it down for you. The ingredients are chosen wisely...
First off, we have cashews, high in copper which helps with iron utilization, combats free radicals, and aids bone and connective tissue; magnesium, which when paired with calcium, helps regulate nerve function; and heart-healthy fats.
Next we have coconut flour, which is a high fiber gluten free flour alternative -- 5x more fiber than whole grain flour per tablespoon. This means it won't spike your blood sugar levels as drastically as conventional flour. It also has a healthy dose of protein and fat -- the good, medium-chain fatty acids that boost energy and are antifungal, antiviral, and antimicrobial.
Followed by one of my favorite sweeteners, maple syrup. Loaded with potassium, calcium, and antioxidants, and similar to coconut flour, this guy won't spike your blood sugar the same way that white sugar does.
And lastly, there's chocolate. No explanation needed.
Choconut Lemon Truffles
Yield: 14 truffles
- 1/2 c. raw cashews
- 1/2 c. unsweetened coconut flakes
- 1/2 c. coconut flour
- 1/4 tsp. sea salt
- Scant 1/2 c. maple syrup
- 1/2 tsp. vanilla extract
- 1/4 c. lemon juice (plus more if needed)
- 2 tbsp. melted coconut oil
- 4 drops doTERRA lemon essential oil (note: if you don't have essential oils, swap with 2 tsp. lemon zest)
- CHOCOLATE COATING
- OPTIONAL GARNISH
- Soak cashews in cold water for an hour, or at least 30 minutes. Then rinse with cold water and drain.
- In food processor, pulse coconut flakes, coconut flour, and sea salt.
- Add cashews, maple syrup, vanilla extract, lemon juice, coconut oil, and essential oil (or lemon zest), and pulse until combined. Consistency should be sticky like a paste, and easily pressed together in between your fingers. If the filling is too flakey, add more lemon juice until it sticks together when pressed.
- Using a small scooper or teaspoon, portion out the truffles onto a parchment lined baking sheet, and roll each ball lightly until a circle is formed. You want the consistency to stay fluffy, so don't press too hard, yet you want to press hard enough to form a smooth circle with no filling flaking away.
- Put sheet tray in the freezer and begin the chocolate.
- Create a double boiler (boil an inch of water in a small sauce pan, and put a metal bowl over the pot with contents inside the bowl, once boiling reduce heat to low), and fill the bowl with the chocolate chips and coconut oil. This will keep the chocolate from burning while you melt it. Stir constantly with a rubber spatula until all chips are melted.
- Remove tray from freezer. Using a slotted spoon, drop 2-3 truffles into the bowl of chocolate and stir around until coated. Remove with the slotted spoon to let any excess chocolate drip off the truffle. Place chocolate-covered truffles back on the tray. Repeat until all truffles are coated.
- While chocolate is still wet, dust with the toppings of your choice.
- Return tray to freezer for 30 minutes, best if left overnight. Eat immediately upon taking out of freezer, as the chocolate will begin melting if left out too long.
- Share with a friend!
Have your own favorite truffle recipe combo? Share with me in the comments below, I'd love to hear from you!