These Raw Lemon Goji Truffles are soft and moist, bursting with sweet coconut, fresh lemon juice and tangy goji berries. They are just divine if you can find the time to pop them in the dehydrator – it makes for more of a macaroon texture.
I think it’s fairly important to have a few good healthy treat recipes up your sleeve, that can be whipped up quick-as-a-flash when that sweet tooth strikes.
The things I turn to time and again, are basics like nutrient dense bliss balls, raw brownies, and homemade nut butters (which I can devour, by the spoon!). All things that can literally be thrown into a food processor and blended into deliciousness within minutes. That’s the easy part.
The hard part is is making the batch of deliciousness last (although, I have devised something I like to call ‘treat insurance’: once the baking frenzy has finished, divide your bounty into two stashes.
Keep one in common sight in the pantry, and the other, hidden as a back up. That way, if you have family members who tend to hoover down said goodies in one breath, you can rest assured there are a few reserved as back up so you don’t miss out! I’ve learnt this the hard way, with my partner).Raw Lemon Goji Truffles: a healthy, quick-as-a-flash treat - find them here! Click To Tweet
This recipe is actually one that features on my Raw Desserts App. I just love the combination of coconut, lemon and goji. I have used 100% pure maple syrup as the sweetener, however you can adapt to your liking – rice malt syrup will work, as will honey, or even dates.
The key, I think, is having a generous amount of lemon, and getting as much fresh citrus zest in there are humanly possible. You can roll the mixture into balls and enjoy as is, or, pop them in the dehydrator to give them a fabulous crunchy texture similar to a macaroon (and – the smell while it drys! Heaven!).
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Raw Lemon Goji Truffles
Makes 18-20 truffles.
- 1 cup fine white almond meal
- 2 cups coconut desiccated
- 1/4 cup 100% pure maple syrup
- 2 tablespoons coconut oil
- 1/4 cup lemon juice
- Zest of one lemon
- 1/4 cup goji berries
- 1/2 teaspoon vanilla paste or extract
- Pinch of coarse sea salt
- Zest of one lemon
- 1/4 cup coconut desiccated
- Blitz all truffle ingredients, excluding the goji berries, in a food processor till well combined.
- Mix in the goji berries last.
- Roll balls using 1 tablespoon of mixture per ball, then roll the balls over a plate filled with the extra coconut and lemon zest, to coat.
- Pop in the fridge to serve as truffles, or, dehydrate at 115˚F for six hours, for a macaroon-like texture.