Lime & Coconut Truffles

Lime & Coconut Truffles are a healthy treat with the surprise ingredient of spinach!  Delicious and nutritious – my family and friends love these.  For Easter you can make a Spiced Carrot & Raisin variety.  Recipe is included below.

Ingredients:

30gm organic coconut oil & 1 tablespoon of almond nut butter
300gm almond meal
150gm shredded coconut
100mls rice malt syrup or coconut flower nectar (and more to taste if necessary)
100mls lime juice
4 teaspoons lime zest
60gm baby spinach
250gm organic dark chocolate

Method:

Place the coconut in a small pot to gently melt.

Once melted transfer to a large bowel with almond meal and nut butter and mix to form a nut butter consistency.

Add the shredded coconut and all of the rice malt syrup or coconut nectar and mix through.

In the blender, add the remaining shredded coconut, lime zest, spinach and lime juice.

Process until it forms a bright green liquid, then transfer to the dry ingredients bowl and mix well.

Roll the mixture into small bite size balls.

Refrigerate the balls for one hour to hold their form.

Melt the dark chocolate in a saucepan placed over another saucepan containing hot water.

Once melted, add one ball using two spoons to dip and evenly coat the balls in the chocolate.

Coat evenly and store in the fridge.

Spiced Carrot & Raisin version (for Easter):

Replace the spinach with 1 large peeled carrot , chopped into 2 cm chunks.

Replace the lime juice with 50 mls of fresh orange juice.

Replace the lime zest with orange zest.

Include 2 teaspoons of mixed spice and 1 heaped teaspoon of organic cinnamon.

1 tablespoon of organic raisins

Reduce coconut from 150 grms to 100grms.

Method:

When blending mixture start with the carrot – blend till quite finely chopped.

Then include all the other ingredients.