Nutty Lemon Truffles (Clean Eating, Gluten Free, Dairy Free, Paleo, Vegan)

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.




Lemon & Basil Chicken Pasta

Here’s tonights yummy dinner, served 2 ways.  Since my 5yr old had footy training it was late eating tea (well anything past 6pm is late for us).  I dont eat too much pasta so decided to think outside the square for me.  I kept a little chicken and sauce back and mixed them togther and served mine on a bed of baby spinach while i served the kids as normal with penne pasta.   What a big hit with the kids and my 2 fussiest eaters (my boys who are 5 and 12 years old) loved it and ate it all!  My 12yr old son isnt too keen on lemon but loved this creamy sauce as it wasnt an over powering flavour, its there but it all works so well together.  Great for lunch or dinner and great served both ways.

Lemon & Basil Chicken Pasta

Wholemeal Penne pasta (I used around  3/4 a packet) and it serves approx 6-8 

Chicken ingredients

  • 4 chicken breasts (I have cooked this with 2 and for me and the kids it seemed a good amount) 
  • 1 tbsp. dried basil
  • Juice of 1/2 a lemon

Sauce Ingredients


  • 1 cup non-fat Greek yogurt (or natural yoghurt)
  • 2 tbsp. fresh lemon zest
  • 2 tbsp. fresh lemon juice
  • 1/2 cup fresh, finely chopped basil
  • 1 cup grated parmesan cheese
  • 1 tsp. onion powder
  • 2 tsp. garlic powder
  • Salt to taste
  • 1/2 cup low sodium chicken stock
  • toasted almonds chopped (optional) to serve
  • extra parmesan (optional) to serve 


Cook pasta in salted water,  chop chicken breast into cubes and coat in lemon and basil and spray a non stick frypan and fry chicken until cooked. Drain pasta and put back in saucepan, add back to heat when chicken is ready.

Mix all sauce ingredients together except the chicken stock.  When chicken is cooked add to drained pasta then add yoghurt sauce and mix thoroughly and is nice and warm through.  Slowly add the chicken stock  to the pot, stirring constantly until the sauce reaches a consistency you like.  If you require more than 1/2 a cup then add a little more.  I found 1/2 a cup was enough. Top with almonds and parmesan cheese and you have yourself a delicious meal!

Nutritional Content
1 serving = 1 cup

Calories: 274
Total Fat: 6 gm
Protein: 26 gm
Nutritional value is not 100% accurate.


Recipe adapted from:


Lemon & Coconut Cheesecake Slice

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

Crust Ingredients:

•1 Cup Pitted Dates
•1 Cup Unsweetened Shredded Coconut
•1 Cup Raw Cashews
•1 Tsp Vanilla Extract
•Juice of 2 Lemons

Filling Ingredients:

•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: