Vegan Lemon Truffles

Ingredients

• 1 1/2 cups (180g) almond flour
• 1/3 cup (80ml) maple syrup or agave syrup
• Zest of 1 large lemon
• 3 tbsp (45ml) freshly squeezed lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/2 cup (40g) shredded unsweetened coconut (optional, for coating)

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Instructions

1. Combine Ingredients
   In a mixing bowl, combine almond flour, lemon zest, lemon juice, maple syrup, vanilla extract, and a pinch of salt. Mix well until a dough-like consistency forms.
2. Chill the Dough
   Cover and refrigerate the mixture for about 15-20 minutes to make it easier to handle.
3. Shape the Truffles
   Once chilled, scoop out small portions (about 1 tablespoon each) and roll them into bite-sized balls using your hands.
4. Coat the Truffles
   Roll each truffle in shredded coconut for a pretty and flavorful coating (optional but recommended).
5. Serve or Store
   Enjoy immediately or refrigerate the truffles for at least 30 minutes to firm up. Store leftovers in an airtight container in the fridge for up to a week.

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Tips:

• For a stronger lemon flavor, add more zest or juice, but balance with extra almond flour if the mixture gets too sticky.
• Want a richer texture? Replace some almond flour with coconut flour or add a tablespoon of coconut oil.