Coconut lemon truffles

We picked our first ripe lemon of the season from one of our lemon trees this week.  I have missed having so many lemons within easy reach.  It'll take a few weeks for us to get into full crop - but the first just had such a lovely smell and really made me salivate.

So what to make with it that would celebrate its lovely flavor....?

Lemon truffles!

And not sweet, so you can really enjoy the acidity of the lemon juice.

So here is the recipe: (makes 25 truffles)

Ingredients

1 cup almonds
Zest of one lemon (preferable just picked off your own tree!)
Juice of one lemon
1 1/2 cups of unsweetened organic desiccated shredded coconut (plus extra for dusting the truffles)
2 tbsp coconut oil
1 tbsp sweet freedom or coconut nectar (if you want more sweetness, you can add an extra tablespoon)
1 tsp vanilla extract.

Blend all the ingredients together (except the extra coconut for dusting) in a food processor until it starts to bind together to form a dough (1-2 minutes).

Take approx 1/2 tablespoon of dough, roll it into a small ball and then roll it in the extra coconut.  Continue with the rest of the dough to make approximately 25 little truffles.  Place in the fridge, if you can resist them, for half an hour.

Can be kept at room temperature or in the fridge.

They make a lovely gift for a friend.  Take her a couple of lemons, a box of truffles and the recipe to make her own.