Raw Vegan Lemon Raffaellos

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Here’s a delicious raw vegan lemon coconut truffle recipe that is also very nutritious.

If you want to make the truffles taste more like real Raffaellos, you can use almond butter. However, I like mixing tahini and cashew butter instead.

Cashews are rich in minerals, amino acids and healthy fat, while sesame seeds are a powerful mood-boosting food. Since the seeds may remain undigested, tahini is a great way to consume them.

Lemons are a wonderful source of vitamin C too, and they have powerful antibacterial and alkalizing properties.

For this recipe, I also used maple syrup which is rich in vitamins, minerals and antioxidants, but you can use any sweetener of your choice.

Finally, coconut provides dietary fiber and minerals that are vital for your brain function and connective tissue.

This recipe makes about ten truffles. Remember to consume in moderation.

 

 

See also

• Delicious Homemade Vegan Raffaellos
• 2-Ingredient Raw Truffles
• Raw Vegan Strawberry Coconut Truffles
• Vegan Lemon Coconut Muffins

 

Ingredients

• ½ lemon
• 3 tablespoons nut butter of your choice (I use a mixture of cashew butter and tahini)
• 1 tablespoon coconut oil
• 2-3 tablespoons of maple syrup (or another sweetener of your choice)
• 2/3 cup of desiccated coconut + ¼ cup for rolling the truffles
• Lemon zest – optional

 

Instructions

Squeeze the juice from half a lemon. In my case, it was about 2-3 tablespoons, but you can add more if you want.

Mix the lemon juice with the nut butter, coconut oil and maple syrup. Optionally, add lemon zest.

Add the desiccated coconut and mix until you have a dough-like mixture that you can shape into truffles.

Roll the truffles in desiccated coconut and refrigerate for a few hours or overnight.

Enjoy! 🙂

 

 

If you like the recipe, share it with your friends and if you try making these raw truffles, please let me know how they turned out for you! 

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Tagged Balls, Bites, Cashew, Coconut, Coconut oil, Lemon, Nut butter, Raffaello, Tahini, Truffles