Indulge in these delightful no-bake sugar-free lemon coconut truffles. They are a perfect blend of citrusy lemon flavor and the tropical goodness of coconut, all without the guilt of added sugars.
Ingredients: 1 cup shredded coconut. 1/2 cup almond flour. 1/4 cup coconut flour. 2 tablespoons powdered erythritol or your preferred sugar substitute. Zest of 1 lemon. 3 tablespoons lemon juice. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt.
Instructions: Shredded coconut, almond flour, coconut flour, and powdered erythritol should all be mixed together in a bowl. Melt the coconut oil and add the vanilla extract, lemon zest, and a pinch of salt. Mix the ingredients together well until they are well mixed. Form the mixture into small balls about the size of truffles with your hands and set them on a tray lined with parchment paper. The truffles will get firmer if you put the tray in the fridge for at least 30 minutes. The truffles are ready to be served when they are firm. Put any food that you have left over in the fridge.
Kevin R
