Refreshing Lemon Blueberry Truffles: A Healthy Delight with a Raw Twist

Indulge in the refreshing taste of Lemon Blueberry Truffles, where vibrant flavors meet wholesome ingredients. This raw dessert combines the natural sweetness of dates and blueberries with the nutty richness of walnuts, all enhanced by the tangy freshness of lemon. Each truffle is coated in a creamy cashew glaze, providing a delicious contrast of textures that is both satisfying and nourishing.

Why you'll love it: These truffles are a veritable mine of flavors and health benefits. The combination of blueberries and lemon not only provides a refreshing burst of tartness, but also contains a dose of antioxidants and vitamin C. Nuts and seeds add a satisfying crunch and are a great source of healthy fats and protein . This dessert is gluten-free, making it a great choice for those with dietary restrictions or anyone looking for a guilt-free treat.

Perfect occasion: Lemon Blueberry Truffles are perfect for a variety of occasions. They make a great snack for health-conscious gatherings, a fancy dessert for dinner parties, or a special treat for holidays and celebrations. Their eye-catching appearance and vibrant flavor also make them ideal for festive occasions like Easter or Mother's Day brunches.

Decorating Tips: For an extra touch of elegance, garnish these truffles with a lemon zest or a few crushed freeze-dried blueberries before final cooling. You can also roll them in finely ground nuts or additional shredded coconut for a varied texture. Present them in mini cupcake tins and arrange them on a chic platter for an attractive presentation.

Ingredients:

• Raw Cake Ingredients:
  • 1 cup wild blueberries
  • 1 cup of walnuts
  • 1 cup of dates
  • 3 tablespoons of gluten-free oatmeal
  • 2 tablespoons grated coconut
  • 1 tablespoon chia seeds
  • Juice of 1 lemon

• Frosting ingredients:
  • 1 cup cashews, soaked for about 30 minutes
  • ½ cup coconut oil, melted and cooled
  • 3 tablespoons of raw honey
  • 1 teaspoon of vanilla extract
  • Juice of 1 lemon
  • 2-3 tablespoons of lukewarm water (as needed)

1. Start by blending the walnuts, dates, blueberries, oatmeal, shredded coconut, chia seeds and lemon juice in a food processor until the mixture becomes stiff and sticky.
2. Form small balls with the mixture and place them on a baking sheet covered with parchment paper. Freeze them for a few moments to firm them up.
3. For the glaze, combine the soaked cashews, melted coconut oil, raw honey, vanilla extract, and lemon juice in a blender. Blend until smooth, adding a little warm water if necessary to achieve a creamy consistency.
4. Once smooth, dip each chilled truffle ball into the glaze, making sure it is evenly coated.
5. Return the frosted truffles to the baking sheet. Optionally, zest a little lemon on the truffles for more flavor and decoration.
6. Return the truffles to the freezer to set completely until firm and the glaze is solid.

Savor these delicious lemon and blueberry truffles, a treat as pleasing to the palate as it is to the eyes!