This raw vegan recipe for honey lemon truffles is by Holistic Nutritionist Elli Dragoi.
While her account (@gardenheart_holistic) is now private, at the time of publishing she took out a spot on our list of the Top 50 Instagram Accounts to Follow for Healthy Food Inspiration.
About this baobab truffle recipe, Elli says: “Raw Honey is incredibly medicinal for the overall health. It helps heal skin tissue and is rich in vitamin A, C, D, E, K as well high in minerals such as magnesium, iron and calcium. It has anti-bacterial and anti-fungal properties and helps reduce inflammation in the skin. In my teenage years, I used raw honey to heal the occasional pimple and when I went through a stage of hormonal acne, this was one of my secret weapons that worked wonders in healing my skin.
You may have heard of Baobab, or perhaps this is your first time. For someone like me who’s immune system is jeopardized and weak, this is one of the superfoods that helps support it all year round because it’s super high in Vitamin C. I love to add 1 tablespoon to pure alkaline water, smoothies or raw desserts.
I’ve been making this recipe for over two years now and my friends, family and myself included love the citrus punch of flavour in each bite and the sweetness from the raw honey. Mixed together, it creates the perfect afternoon treat”.
Also, if you like the sound of this recipe you’ll love this Plant-Based Recipe eBook, filled with exclusive recipes from qualified health experts. Sign up here to grab your copy – it’s free and exclusive to CDK tribe members.
- 5 tbsp. raw honey or 4 tbsp. brown rice syrup
- 1 tbsp. baobab powder
- 5 tbsp. coconut oil or ghee
- 2½ cups unsweetened shredded coconut
- 1½ cups soaked almonds (overnight)
- juice of 1½ lemon
- zest of 1-2 lemons
- dash of raw vanilla bean powder (you can add cinnamon if you like as well)
- dash of pink salt
- 1 cup extra shredded coconut for rolling truffles
- Soak raw almonds over night for 8-12 hours.
- Peel skin off almonds. This can be a time consuming job (warning you!) – approx. 30min job.
- Add almonds, baobab, coconut oil, shredded coconut, lemon juice, lemon zest, vanilla, salt to a food processor.
- Blend ingredients on high until all ingredients are mixed well together and they form a paste.
- Transfer mixture into a bowl. In a separate bowl, add the extra shredded coconut.
- Roll each truffle in the palm of your hand and roll it into the coconut.
- Place truffles once they are all done in freezer for at least 2 hours and enjoy. They last up to 14 days in the freezer.
While you’ve got the truffles in the freezer, check out Elli’s beautiful Instagram feed, which thanks to her photography expertise, is a feast for your eyes and belly. Her photos have a beautiful earthy, rawness to them; being both aesthetically pleasing and oh so tempting. Her website, Garden Heart is equally beautiful. The virtual diary reflects her passion for holistic health and is destined to inspire you to make better choices for your health and jump into the kitchen.
Got a question about this honey lemon truffles recipe? Ask via the comment section below.
P.S. Know someone who likes treats with a punch of citrus, or packed with the sweetness of honey? They may just love this recipe, so why not share it with them now?