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!Ingredients:
1 cup desiccated coconut
grated zest and juice of 2 limes
a pinch of sea salt
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.