Last year I bought my mum Petite Kitchen’s cookbook for her birthday. It is filled with so many delicious wholefood recipes. I have been following Eleanor Ozich’s blog for several years now and have tested many of her tasty recipes in my own kitchen at home in Australia. We have a very similar approach to cooking; we both enjoy using simple wholesome ingredients to create scrumptious food that is good for the body and the soul. I am not a big fan of long and complex recipes and ingredient lists, I like dishes that incorporate fresh produce along with pantry staples, like this one below. Whilst visiting Mum in New Zealand, I took the opportunity to try a few of the lovely looking recipes featured in Eleanor’s cookbook. These zesty little truffles are the perfect tangy treat, full of flavour and natural goodness. With a list of nourishing ingredients there is no need to worry about reaching for another one (or five) of these guilt-free delights.
Makes approximately 25 small truffles
- 2 cups desiccated coconut
- 1 cup almond meal
- 1/3 cup coconut oil
- 1/3 cup honey
- Grated zest and juice of one lemon
- 1 tsp vanilla extract
- a pinch of salt
Set aside 1/2 cup of the desiccated coconut in a bowl for dusting the truffles. Place all remaining ingredients in a food processor and blend until the mixture forms a dough. Roll into small balls and dust with left over coconut. I used a combination of long thread coconut and desiccated coconut to decorate mine. Store in the refrigerator.