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Lemon Poppyseed Truffles(Paleo, Vegan with a Keto substitution)

Yields12 ServingsPrep Time10 minsTotal Time10 mins

If you've ever had lemon poppyseed loaf and it has that gooey oh so scummy glaze....well you know how good that combination is....these little bites will remind you of that. Unlike the overwhelming sweetness from the white sugar these truffles are free of gluten, dairy and sweetened with grape nectar. These little yummy morsels are great as a special treat any time of day or night. They even make a great light dessert for when you have last minute guests. They are so easy to make! They come together in about 10 minutes. The rind(peel) of citrus fruit is where most of the flavour is found. Not only that but the peel contains 5-10 times the vitamins than in the lemon itself. The peels contain a huge amount of flavonoids which have been shown to bind to carcinogens in our name a few benefits. These can be converted easily to Keto by replacing the sweetener with a Keto friendly sweetener.

 1 cup Raw Coconut Butter
 Zest from 2 Large Lemons(Organic if possible)
 ½ cup Plus 3 TBSP Unsweetened Shredded Coconut
 3 tbsp Grape Nectar Sweetener
 1 ½ tbsp Poppy Seeds
 ¼ tsp Sea Salt
 ¼ tsp Vanilla Extract

Unless your coconut butter is soft you will need to use a butter knife to break up the hard coconut butter right in the jar. Scoop out the coconut butter into a 1 cup measuring cup. Add the butter to a food processor and pulse until the butter has broken down and looks like fine crumbs.


Add the rest of the ingredients to the coconut butter and pulse until a dough starts to form. Pour the dough into a medium bowl and then form the dough into 12 round balls. Place on a wax paper lined plate in the refrigerator to firm up for about 30 minutes. They can be served right away if you like.

Nutrition Facts

Serving Size 1 ball

Servings 0