LEMON ALMOND MEAL TRUFFLES

This citrus bliss ball recipe was modelled from Eleanor-Ozich’s first cookbook, My Petite Kitchen. I have changed the recipe slightly, after many MANY practices. I prefer using maple syrup to honey, as it contains less fructose, however you can certainly use honey if it is on hand. You could substitute the lemon rind & juice for lime, orange or grapefruit if desired. This is one bliss ball that I never feel guilty about eating! I've made these balls for several of my clients, friends and family and haven't heard anything but positive comments so far! 

INGREDIENTS

• 2 cups firmly packed almond meal
• 1 cup firmly packed unsweetened desiccated coconut
• 3 tablespoons organic maple syrup or organic honey
• the zest & juice of 1 medium lemon (or large if you really want a good citrusy hit!)
• 1 teaspoon pure/organic vanilla extract / essence 
• 2 tablespoons coconut oil (in liquid form)

PREPARATION 

1. Place all the ingredients in a large bowl and stir well to combine, adding 1/4 cup of a water slowly to the mixture. 

2. Mould the mixture into small tight little balls using damp hands. Place each finished truffle in a single layer on a plate. 

4. Place in the fridge for at least 30 minutes to set (if you can resist trying one!). I love these at room temperature or after time in the fridge. It is best to store these in the fridge and eat within 4 days (but that shouldn't be a problem!). 

Makes / 16 - 24 truffles (depending on the size you choose to make) 

Total Preparation time / 20-25 minutes (plus extra to refrigerate) 

x Emily