Lemon Blueberry Truffles (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 cup cashews, soaked for 30 minutes
02 - ½ cup coconut oil, melted and cooled
03 - 3 tablespoons raw honey
04 - 1 teaspoon vanilla extract
05 - Juice of 1 lemon
06 - 2-3 tablespoons warm water, as needed for blending

# Instructions:

01 - Combine all ingredients in a food processor until the mixture becomes firm enough to hold its shape.
02 - Roll the mixture into small balls and place on a lined baking sheet. Transfer to freezer to chill while preparing the coating.
03 - Place all coating ingredients into a blender and process until smooth. Add a little warm water as needed if the consistency is too thick.
04 - Dip each chilled truffle ball into the coating and return to the baking sheet.
05 - Sprinkle with fresh lemon zest if desired for extra flavor and presentation.
06 - Return truffles to the freezer until firm and ready to serve.

# Notes:

01 - These truffles are best served slightly thawed from the freezer for the perfect texture.

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