Lemons have are sour, astringent flavour and cooling thermal nature. They are very alkaline and are therefore one of the most beneficial fruits for those who eat high animal-protein/fat diet, which is very acidifying for the blood. They help the liver to function as well as cleanse the blood, especially the zest (all the more reason to use all three bits). Lemons are high in vitamin C with 53 mg per 100 grams, as much as an orange. They also have antiseptic and antimicrobial properties, making them great for combating flus, colds, coughs and parasites – try a squeeze of juice and a little grated zest in a glass of hot water with a sliver of ginger and some coconut nectar or coconut sugar to sweeten.
This week’s plant-powered treat is a delicious version of my favourite truffles, this time flavoured with tangy lemon, tropical coconut and a hint of vanilla. They make wonderful snacks that little ones will love too. These truffles are a refreshing alternative to many fruit and nut based bliss ball recipes, which often include cacao. They’re also super simple to make with only a few ingredients which you can put together in less than 10 minutes. They’re the perfect treat to make with young ones as there are only a few steps and they can roll them themselves. Baking with kiddies doesn’t have to be all chocolate chip cookies and pancakes!
Lemon is a wonderful fruit to include in your diet, and something I always have in the fruit bowl. It grows readily in most temperate climates all year round, and can be used to add a delicious tart tangy element to sweet treats, as well as being an acidic base for your salad dressings (trying whisking in a jar with tahini, chia seed/sacha inchi/olive oil, Himalayan sea salt, black pepper and herbs if you like), or simply squeezed on top of vegetables and fritters such as my Spiced Cauliflower Fritters. Many recipes call for just lemon juice, but I love to use the whole lemon including the juice, flesh and zest. You get even more lemon flavour, and benefit from all of the vitamins, minerals and fibre in the natural lemon. So next time you’re asked for just lemon juice, try the triple combo instead.
I’ve long been a fan of lemony treats. In fact I recall the first ever extravagant restaurant dessert I had being lemon meringue pie – the delicious vanilla biscuity base was filled with tart tangy lemon curd and topped with light luscious meringue. If you’ve been reading my blog for a while, you may have spotted a few of my other lemony sweet treats, including my Lemon Coconut Apricot Fudge Slice and Creamy Lemon Cheesecake. If you haven’t made either of these I would highly recommend. Although this easy truffle recipe is a great place to start your lemony escapades.
Give them a go this weekend! And if you’d like to share your delicious truffles over on Instagram, tag me @begoodorganics and #begoodorganics so I can come say hello and check out your glorious creations. Have a great weekend.
I like to keep these truffles in the freezer as it makes them extra chewy and delicious. Confused as to whether you should keep truffles and bliss balls in the fridge or freezer? For my recipes, if they include some sort of liquid such as water via soaked nuts or lemon juice, then keep them in the freezer for a nice firm texture. If they don’t contain any water-based liquid and are just pure dried nuts and fruit, you can happily keep them in the fridge.
Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
Speaking of ingredients, here they are! The priciest thing here is the almond flour. But if it’s winter citrus season, a lemon goes for about 19 cents, so there is NO excuse not to treat yourself to these truffles. I’m a carb queen but I am ALSO a budget queen.
I ADORE these lemon truffles with every part of my soul. And that is because they are so easy, so quick and so incredibly lemony while also being juuust sweet enough to counteract any sour. Plus they are filled with ingredients that make me feel great, making them the perfect pick-me-up snack in the middle of the day.
And when I say 4 ingredients, I MEAN 4 ingredients (well, except for salt, but who is counting that?) This gluten free and vegan recipe is one-and-done with only a few pantry staples, making it the simplest snack you might whip up in your kitchen this week.
Also am I the only person who likes like small-bite snacks? Something you can grab when you’re craving something a little sweet but don’t want to “commit” to anything? I might sound crazy, but this recipe is perfect for those instances too!
And this is where I usually fill the article with tips and tricks on the method of the recipe, but for this one it’s just so insanely quick that I don’t know if I have any! Well…let me think about the specifics. Ok here’s a few:
And poppyseed should be relatively easy to find, I know a few grocery stores have it in the spice section or baking section. But if you can’t find it, no sweat, I’ve found replacing it with lemon zest works just as well, although you do get a slightly different look and flavor of course!
And still on the fence? Let me just vouch for this by saying that almond flour is the BEST ingredient ever. It keeps you so full, is jam packed with healthy fats and fiber, and is just overall the best snack. You can see how else I use it in another recipe here. Safe to say I am slightly obsessed.