I love these healthy, vegan lemon truffles, they are a great treat for when I’m craving something sweet. I like to make a batch and freeze them and then take a few out in a morning so they are defrosted by mid morning ready to have as a snack.
Don’t like coconut? Simply roll them in something else such as rose petals, cacao or leave them plain.
As well as being a good source of energy and fibre dates are packed full of vitamins and minerals including: calcium, iron, phosphorous, potassium, magnesium and zinc.
Combined with the almonds these vegan lemon truffles are a great way to boost your brain power and help you to push through the mid-afternoon energy slump!
They may be healthy but they still need to be eaten in moderation. When I have clients who need a bit of support to eat in moderation I suggest making a batch and freezing them to remove the urge to eat them all in one go.
Vegan Leon Truffles Ingredients:
Makes 20, depending on size
- 125g raw almonds
- 170g pitted dates
- 2 lemons
- 20g desiccated coconut
Method:
- Place the almonds on a baking tray and bake for 10mins at gas mark 4/180C. Alternatively you can buy unsalted roasted almonds
- Chop the almonds in food processor
- Juice the lemons then add lemon juice and dates into the machine. Blend until they are all coarsely mixed
- Put the coconut into a small bowl
- Using your hands, roll the mixture to form little balls
- Roll the balls in the coconut and place in an air tight container
They will keep for about a week if stored in an airtight container. Alternatively as mentioned above they can be frozen, simply place in a tupperwear tub and put them in the freezer.
I’d love to hear how you’ve got on with this recipe so leave me a comment and photo below.
If you’ve enjoyed these healthy, vegan truffles then why not check out more of my healthy snack recipes.
