Toasted Coconut and Lemon Truffles

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This recipe for toasted coconut and lemon truffles is a no bake treat that will be a breath of fresh air after the holidays. Let’s face it, the oven could use a break. They have no added sugar, just the natural sweetness of dates. This sweet treat also will help you ease into that new years resolution while still being able to enjoy a dessert that is good for you.

1/2 cup almonds
1/2 cup shredded unsweetened coconut
1 cup pitted dates
1 tbsp lemon zest
1 tbsp coconut oil

Toast almonds over medium heat for 4-5 minutes. Move them around every so often so they don’t burn. Remove almonds from pan and set aside.

Add coconut to pan. Toast 1-2 minutes. Coconut will burn quickly so don’t walk away. Immediately remove coconut from pan and set aside in a small bowl.

Add dates to blender. Pulse until a gritty texture forms. Pour dates into a mixing bowl.

Next, pulse toasted almonds until coarsely chopped. Add to bowl with dates. Add 1/2 of the toasted coconut, all lemon zest, and coconut oil.

Mix ingredients with hands until well combined and coconut oil melts.

Form into small balls and roll in reserved toasted coconut. Chill for one hour to set.

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