Lemon Coconut Truffles

  • Author: Amber Romaniuk
  • Yield: 10 - 12 1x


  • 1250 gram jar of Rainforest Nut butter
  • 5 Tbsp Coconut flour
  • 5 Tbsp Pure maple syrup
  • 2 Tbsp Coconut Oil
  • 2 Tsp of Organic Lemon Extract
  • ¼ Cup Shredded Coconut (For covering the lemon truffles)


  1. Whisk rainforest nut butter, maple syrup, lemon extract and coconut oil together in a bowl (and add shredded coconut into a small bowl for the truffles)
  2. Add coconut flour and mix until you can roll mixture into balls without sticking to your hands. (If it is sticking, put it in the fridge or freezer to cool for 10-20 minutes)
  3. Roll into small balls and then dip in the bowl of shredded coconut to cover the whole truffle and place on a cookie sheet with parchment paper
  4. Cool in the fridge for 15-20 minutes
  5. Makes about 10-12 medium size truffles

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