Name: Red velvet coconut and lemon truffles
Prep time: 20 min
Total time: 20 min
Yield: 18 servings
Cuisine: Classic
Ingredients: 250 ml dessicated coconut; 125 ml coconut flour; 125 ml almond flour; 60 ml cream cheese plain, at room temperature; 30 ml butter melted; 30 ml xylitol granules; 10 ml lemon zest only; 30 ml lemon juice; 10 ml cocoa powder; Robertson's food colouring red gel

Recipe Disclaimer

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Ingredients (10)

250 ml	dessicated coconut
125 ml	coconut flour
125 ml	almond flour
60 ml	cream cheese — plain, at room temperature
30 ml	butter — melted
30 ml	xylitol — granules
10 ml	lemon — zest only
30 ml	lemon juice
10 ml	cocoa powder
	Robertson's food colouring — red gel

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Method:

Stir everything together. Divide the mixture into 18 portions and use your hands to roll it into truffles. Decorate the truffles by rolling them in the extra coconut. Store them in the fridge.

TIP:
Red gel food colouring can be found at specialised baking stores. It can easily be left out if you want to avoid red food colouring. Leaving it out will mean that your truffles will be slightly pale in colour. You could then add an extra teaspoon of cocoa to turn it into chocolate and coconut truffles instead.

TIP:
For a nuttier alternative, roll the truffles in finely chopped nuts like pistachios or almonds instead of the desiccated coconut.

Recipe reprinted with permission of Illanique van Aswegen.

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