Lemon Almond Truffles

October 9, 2019

For those who aren’t chocolate enthusiasts, here’s an alternative variety of gluten-free truffle! These are low sugar, nicely tangy, and can be stored in the fridge in a covered box for a week or so, or stored (again, in a covered box) in the freezer for about a month.

This is a hybrid of several recipes and is a way of (again) using up the almond pulp left over after you’ve made almond milk. As an alternative, use ground almonds – you may just need to add a little more lemon juice to get the texture you would like.


1Put all the ingredients in a large bowl and mix them together with your hands (make sure they’re clean, of course!)

2Take heaped teaspoonfuls and roll into balls, then roll the balls in extra coconut. The recipe usually makes about 18 to 20 truffles.

3Store in a covered box in the fridge, or freeze for later use. They can be very slightly thawed in a microwave on low power – try 10 or 20 seconds for 2 truffles and repeat if necessary.


1 cup almond pulp or ground almonds

1 cup medium to fine desiccated coconut

2 Tbsp ground flax seed (linseeds) – they’re very easy to grind fresh in an electric coffee grinder

2 Tbsp liquid honey

80g melted coconut oil, or softened butter, or dairy-free spread (Nuttelex or Olivani will do equally well)

Grated rind of one lemon

Juice of 2 lemons (possibly 3 if necessary for texture)

2 Tbsp finely chopped glace peel

2-4 Tbsp chopped sultanas

1 tsp vanilla extract

Extra coconut for rolling the truffles in

2019-10-09T12:25:18+00:00 0 Comments

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