Vegan Lemon Truffles

Ingredients:

• 1 cup raw cashews
• 1 cup Medjool dates, pitted
• Zest of 2 lemons
• Juice of 2 lemons
• 1/2 cup shredded coconut (plus extra for rolling)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Soak Cashews:
   • Soak cashews in hot water for about 1 hour, or until they become soft. Drain.
2. Combine Ingredients:
   • In a food processor, combine soaked cashews, pitted dates, lemon zest, lemon juice, shredded coconut, vanilla extract, and a pinch of salt. Process until the mixture forms a sticky, uniform dough.
3. Form Truffles:
   • Scoop out portions of the mixture and roll them into small truffle-sized balls.
4. Roll in Coconut:
   • Roll the truffles in additional shredded coconut to coat them.
5. Chill:
   • Place the truffles in the refrigerator for at least 1-2 hours to firm up.
6. Serve:
   • Serve chilled and enjoy!

Nutritional Information (Approximate Values):

• Calories: 80 per truffle
• Protein: 1g
• Carbohydrates: 9g
• Dietary Fiber: 1.5g
• Sugars: 6g
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 10mg

Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes. It’s always a good idea to check the nutrition labels of individual products for accuracy.