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:

  1. Place the almonds on a baking tray and bake for 10mins at gas mark 4/180C. Alternatively you can buy unsalted roasted almonds
  2. Chop the almonds in food processor
  3. Juice the lemons then add lemon juice and dates into the machine. Blend until they are all coarsely mixed
  4. Put the coconut into a small bowl
  5. Using your hands, roll the mixture to form little balls
  6. 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.

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