Summer Truffles
Coconut, Lemon & Ricotta Truffles
Equipment
- 1 scale
- 1 fork
- 1 bowl
Ingredients
- 250 g ricotta cheese sheep & goat ricotta or cow
- 190 g coconut powder
- 1,5 lemon organic lemon
- 2 tbsp maple syrup or sugar
Instructions
- in a bowl, knead the ricotta cheese well with the maple syrup
- grate the zest of one lemon and a half (put the zest of the half apart)
- squeeze the juice of half a lemon
- add the lemon juice, the zest of one lemon and 170g of coconut powder
- mix well until the mixture is not too sticky
- form small truffles with your hands, obtaining many round smooth balls
- for the decoration: put in the remaining 20g of coconut powder and mix with the remaining lemon zest
- coat the balls with this mixture
- leave to rest in the fridge for at least one hour
Notes
Perfect for a healthy summer dessert or a refreshing snack.
A high protein, low sugar and gluten free delight!
Can be stored up to 3 days in the fridge.
