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Posted by Eleanor Ozich on
Little, vibrant truffles, a happy marriage of blackcurrant, lime and Lumojo manuka honey. It's just one of the delicious honey recipes you'll be able to try at the Lumojo stand at Taste Of Auckland this weekend. If you've never been before, I highly reccomend you do! find out more about the festival and purchase tickets here.  

I'm super excited to be at the festival on Friday evening 7-8pm and Saturday afternoon 2-3pm. I'll be handing out delicious, honey filled morsels to try, and would love to meet you!

1 cup desiccated coconut
1 cup rolled oats
1 cup ground almonds
1/3 cup coconut oil, melted
2 heaped tablespoons freeze dried blackcurrant powder*
1/3 cup Lumojo manuka honey
grated zest and juice of 2 limes
1 teaspoon vanilla extract
a pinch of sea salt
To coat: 1/2 cup desiccated coconut
* You could use any type of freeze dried berry powder, raspberry or acai powder are particularly lovely.


Place all truffle ingredients into a food processor. Process for 1–2 minutes, until the mixture starts to come together like a dough. Using your hands, form the mixture into small balls.

Place the desiccated coconut in a shallow bowl. Roll the balls in the coconut until well coated. Transfer to a plate, then place in the fridge for at least 30 minutes to set.

The truffles can be kept at room temperature in an airtight container, but I find they are best kept in the fridge. They will keep for up to a week.

Makes 40 bite size truffles, or 20 snack size.

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