Lemon Truffles

Gluten, Dairy, Egg, Nut and Refined Sugar Free
Vegan Friendly

Soft melt-in-your-mouth centre covered in white chocolate.

INGREDIENTS:

• 100g milled sunflower seeds* (see notes)
• 100g tigernut flour*
• 20g coconut flour
• 3 tablespoons melted coconut oil
• 70g maple syrup** (see notes)
• ¼ cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla
• pinch salt
  
  CHOCOLATE COATING:
  
  
• 1 x batch of fudgy white chocolate
• extra lemon zest for decoration (opt)
  
  

METHOD:

1. Blend all ingredients together until a dough forms.
2. On a lined baking tray place spoonsful of the dough mixture.
3. Place into the freezer to harden.
4. Meanwhile, make the fudgy white chocolate.
5. Dip the balls into the white chocolate and sprinkle with extra lemon zest.
6. Place back into the freezer for a couple of hours before eating.
7. Best stored in the freezer.
   
   
   

NOTES:

* Almond or cashew flour can be used in the place of the sunflower meal and/or tigernut flour.
** Honey maybe substituted with maple syrup.