Blueberry Lemon Treats (Print Version)
# Ingredients:
→ Basic Components
01 -
1 teaspoon vanilla flavoring
02 -
1 cup of cashews, soaked in water for at least half an hour
03 -
Juice squeezed from 1 lemon
04 -
2-3 tablespoons of warm water to thin if blending gets tough
05 -
½ cup of liquified and cooled coconut oil
06 -
3 tablespoons of raw, unfiltered honey
# Instructions:
01 -
Toss everything into a food processor and pulse it up until it sticks well and holds together.
02 -
Scoop and roll the mix into little balls, setting them on a baking sheet lined with parchment paper. Freeze them so they firm up while you prepare the outer coating.
03 -
Blend every coating ingredient in a blender or food processor until the texture turns silky. If it's too thick, pour in a splash of warm water to fix it.
04 -
Take each chilled ball and dunk it in the smooth coating, then return it to the prepared sheet.
05 -
Grate a bit of fresh lemon zest over the top if you'd like to brighten up both the taste and look.
06 -
Stick the coated truffles back into the freezer until they're solid and ready to eat.
# Notes:
01 -
Enjoy these truffles best after letting them sit out of the freezer a few minutes to soften.