In Australia we have a recipe that looks like these ‘truffle’s.. (good ol’ chocolate truffles which are rolled in coconut too), but they’re made with biscuits (ie. aka cookies) and also sweetened condensed milk. The sweetener in this recipe, being Rice Malt syrup gives the body a steady supply of energy as opposed to cane sugar high’s followed by low’s. Lemons have antibacterial properties, are extremely alkaline, balance blood sugar levels and are known to be a blood purifier. Coconut oil increases good HDL cholesterol in your blood (because of lauric acid) & contains natural antibacterial agents and antioxidants. Pink Himalayan salt is unprocessed and contains 84 minerals. Walnuts are high in omega 3 fatty acid’s which are great for the heart and also help to bring down bad cholesterol. Walnuts are also good for your brain, nervous and immune systems because of their fatty acids. Macadamia nuts are also heart-healthy and contain antioxidants, vitamin E and both omega 3 and 6. So you see… while I don’t advocate eating all of these balls in one go, if you’re going to have a coconutty ‘truffle’.. then this version will have your body loving you. I’ve added an exotic twist with rosewater and I think it marries well with the lemon. If you don’t fancy it.. then leave it out.. otherwise enjoy and let me know if you try them. Like me on Facebook and leave a message or a comment or my email address is over there on the right, on the sidebar under the heading “Contact Me”. Here’s to our good health
Lemon & Rosewater Truffles – Paleo
NO WHEAT, CANE SUGAR OR DAIRY
(Makes about 20-22 balls, a bit larger than a walnut)
-Walnuts, raw x 1 cup (approx 115 grams)
-Macadamia’s, raw (ie. not roasted) x 1 cup (approx 140 grams)
-Lemon, zest of 1 whole + juice of 1/2
-Coconut oil x 1/3 cup, melted
-Desiccated coconut x 1 cup for recipe and a bit extra for exterior coating
-Vanilla extract x 1 teaspoon
-Rosewater x 3/4 teaspoon for a very light rosewater flavouring, add extra to suit your tastes
-Rice Malt Syrup x 1/3 cup (slightly warmed) .. though up to 1/2 cup according to your tastes and sweet tooth
-Pink Himalayan Salt, ground x 1/3 teaspoon or use sea salt flakes
-Put nuts in a food processor and process until they’re finely ground, but before they turn into paste.
-Add rest of ingredients, mix well and taste (you might want more acidity, more zest or more rosewater and syrup?) cover and quick-chill in the freezer for about 5 to 10 minutes until the mixture is suitable to work with and roll into balls.
-Roll into balls the size of very large walnuts, you should get about 20-22? Place them on a baking-paper lined tray, sprinkle over half the coconut, cover the truffles with plastic food wrap or similar, chill for at least half an hour in the fridge (not freezer), however, preferably an hour or two.
-After half an hour, turn the truffles over and sprinkle more coconut on them.. so they’re evenly coated. Then they’re ready to eat! Keep refrigerated when not consuming because they’ll just soften and almost ‘melt’ at room temperature.