Guys! These raw truffles are like ‘whoa’! If you are a fan of anything with that citrus tang, you will absolutely love these! Lime and coconut were always best pals, and it is no different here. Yes, they taste fantastic, but do you know what? They are also green! Green food, just in time for St Patrick’s Day. Up until recently I had always missed posting new recipes in time for the holidays, but I’m on a roll! First, these pancakes for Shrove Tuesday, now these! Along with this, I think you’ll agree these are a strong contender.

They came about purely by accident. I was gearing up for a weekend away camping, and wanted to take some healthy snacks. I’d already made a batch of Louise’s lunch nut-free bliss balls, but knowing how quickly snacks are consumed with kids around, I wanted to take something else as well. I had a packet of pistachios left over from a previous recipe, and one lonely lime in the fridge. Then I remembered a recipe by 84th & 3rd that I’d bookmarked, and it was simply a matter of adjusting her recipe to make these.

I actually didn’t know quite how they were going to stick together. I’m so accustomed to using dates or other dried fruit in bliss balls; but I’m glad to say, there was no issue at all! They are fructose friendly, which is a bonus, because although raw truffles, (or bliss balls, protein balls, call them what you will), are meant to be good for you, too much fructose in the form of dried fruit is not! These raw treats tick all the right boxes – quick and easy, fructose friendly, tangy, tasty, and green! Happy Saint Patrick’s Day, everyone!

Raw Lime, Pistachio and Coconut Truffles
A tangy, portable snack, perfect for Saint Patrick’s Day, or any other day of the year!

Makes about 20

Ingredients
150g (1 cup) raw pistachio nuts *
60g (1 cup) shredded coconut, unsweetened
Zest from 1 lime, finely grated
1-2 tablespoons freshly squeezed lime juice **
1 tablespoon coconut oil
2 tablespoons maple syrup or rice malt syrup
¼ teaspoon sea salt
3 tablespoons desiccated coconut, unsweetened (to coat)

Method
In a food processor or high-speed blender, blitz pistachios to a rough puree. Add shredded coconut and lime zest and pulse to combine.

Add lime juice, coconut oil, syrup and salt, pulse until well mixed. Refrigerate mixture 30 mins until firm enough to roll.

Scoop into 1 tablespoon portions, roll into balls and toss in desiccated coconut. Store in refrigerator for a few days, or in the freezer until you eat them all.

Notes
Adapted from 84th & 3rd

*If you’re not a crazy food blogger like me, you might want not want to spend your life savings on pistachios – after all, they are possibly the most expensive nut on the market! Try making these with a combination of nuts – pistachios, cashews, macadamias, etc.

**I like these quite tangy (almost tart), but if you prefer yours less so, try adding less juice and more syrup, to balance out the flavours to your liking.

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