So December is pretty much the best time of year because I get to make and eat the bestest desserts I can think of and I don’t need to come up with any reason for it. Just because December. It’s also the month I’m most happy because desserts make me happy and because my desserts are the good kind of desserts. Nourishing desserts. Raw chocolate made with 3 wholesome ingredients? Count me in. Raw vegan cakes and cheesecakes made with heaps of ripe fruit, nuts and seeds? Yes, please. Nice cream? Everysingleday.
December also happens to be the hottest month around here though. That obviously involves early morning beach sessions, late afternoon swims and devising all sorts of strategies to cool off and stay hydrated in between. This puts cold and frozen treats at the top of my food cravings. Right after home made iced teas which I consume religiously these days, I’m developing an addiction to my gorgeous coconut frozen yogurt truffles. Small and perfectly portioned, cold, creamy and all gorgeous, how could I possibly resist? True moment of genius.
And best thing about them? There’s not an ounce of processed sugar in sight, nor dairy, nor any artificial flavorings. Just pure plant based, nourishing goodness. Oh yes, and they take a mere 5 minutes to make and only 20 to set. And they keep for weeks. And you can have them for breakfast. Jackpot!
Coconut lemon frozen yogurt truffles
Serves 15 truffles
- 1 cup plain, unsweetened coconut yogurt (or your favorite yogurt)
- 2 TBSP chia seeds
- 1.5 TBSP raw honey or pure maple syrup for fully vegan version
- 4 TBSP melted coconut oil
- 2 TBSP melted cacao butter
- 5 TBSP coconut flour
- zest of 1 small lemon
- fine coconut for coating
- Add all the ingredients to a bowl and quickly and gently whisk them until combined. Make sure you incorporate the sweetener, coconut oil and cacao butter well.
- Cover the bowl and place it in the fridge for 10 minutes or until it firms up.
- Shape small truffles and roll them in the fine coconut. Be quick to roll the truffles and minimize handling them as they soften quick.
- Place the truffles on a flat plate in a single layer, cover with cling wrap and place the plate in the freezer until the truffles firm up.
- Once frozen, you can stack and store the truffles in an airtight container in the freezer.
- For best flavor and cooling off effect, enjoy them straight out of the freezer.