I am always making some kind of chocolate flavoured protein balls or truffles….well today I thought I’d be different, a totally different flavour! Why not have a nice tangy refreshing flavour in ball!! Introducing a Lemon inspired truffle and its goooooooood!!! A nice healthy treat for the kids too. My almost 12 year old loves lemon flavoured sweets so these she loved!!
Nutty Lemon Truffles
1 cup mixed nuts (I used a mix of cashews, macadamia’s and almonds)
10 pitted dried dates
2 Tbsp shredded coconut plus extra for rolling
zest of one lemon
2-3 Tbsp lemon juice
In a processor add the nuts, dates and coconut and process until it recembles even smallish crumbs (a little bigger than bread crumbs). Add Lemon zest and 2 tablespoons of juice and pulse to combine. This should make the dough rollable and not too wet but enough to have coconut coat the balls. Taste the mixture, if you want more lemon or need the mixture more wet add another tablespoon of lemon juice. Roll into 12 balls (well it should make 12 if you dont keep eating the mixture lol…oops) Coat in coconut and let harden a little in the fridge or freezer. Store in freezer and the balls will last a couple of month in an air tight container.
Was in the mood to create something yummy and super healthy today and something little, Its rest day today for me, no gym as I have a headache so thought I’d create something in the kitchen. My 11 year old loves anything lemony so I thought a lemon cheesecake. I made a little mini one in my mini spring form pan. So cute! The base uses nuts and dates, no carby things at all! I have tried to keep this as ‘clean’ as possible for those clean eaters out there. There are 3 layers, crust, filling and lemon sauce!!
1/2 cup of raw nuts (cashews/Almonds I used)
2 Tbspn unsweetened shredded coconut
5 pitted dates
1 Tbsp water
Blitz everything in the food processor except water, check to see how sticky your crust ‘dough’ is, if you need it to bind more and stick together add a little water. If you add too much then just add almond meal or coconut flour. Press into greased mini springform pan
3 Tbsp low fat cream cheese
3 Tbsp chobani 0% fat greek yoghurt
2 tsp rice malt syrup or honey (or to taste)
a couple of drops of vanilla (I used a little vanilla bean)
1/4 tsp approx grated lemon rind
2-3 tsp lemon juice (or to taste)
Beat all ingredients by hand or with a mixer and pour over crust. Freeze for 3-4 hours or overnight.
Lemon Sauce TOPPING:
1 Tbsp rice malt syrup (can ues honey)
a sprinkle of lemon rind
1 tsp lemon juice
Combine in a small bowl and pour over the top when ready to serve.
This flavour is amazing, you should have seen my mum trying this one today, she loved it! Awesome flavour and totally clean!! And again the base is to die for, you just want to sit and eat it with a spoon its so good!
Lemon & Coconut Cheesecake Slice (pictured right)
Makes 18 Bites
•1 Cup Pitted Dates
•1 Cup Unsweetened Shredded Coconut
•1 Cup Raw Cashews
•1 Tsp Vanilla Extract
•Juice of 2 Lemons
•1/2 Cup Reduced Fat or Light Cream Cheese (Room Temperature)
•1 Tsp Vanilla
•1/2 Cup Non-Fat Plain Greek Yogurt or natural yoghurt (I used natural yoghurt)
•2 Tbsp Honey
•3 Packets of Stevia (or extra couple of tablespoons honey)
•Shredded Coconut (for topping)
1.Using your small food processor bowl and blade blend all cheesecake filling ingredients until smooth and set aside.
2.Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut.
3.Grease an 8×8 baking pan or glass dish with a healthy oil.
4.Press crust mixture evenly into baking dish.
5.Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
6.Thinly sprinkle your shredded coconut over the top.
7.Cover with saran wrap and freeze overnight.
8.When you’re ready to serve remove from the freezer, cut into squares and serve immediately
Recipe adapted from: www.damyhealth.com