Backcountry Lemon Coconut Energy Truffles
Bright, tangy, and ultra-packable, these no-cook lemon coconut truffles are made with dates, almonds, and citrus zest. A quick, refreshing treat ideal for hiking or post-dinner on the trail.
Equipment
- Food processor (or mortar & pestle)
- zip-top bag
Ingredients
- 1 cup pitted dates
- 1/2 cup almonds raw or roasted
- 1/2 cup shredded coconut unsweetened, plus extra for rolling
- 2 tbsp lemon juice fresh
- 1 tsp lemon zest
- 1 pinch sea salt
Instructions
- In a food processor, blend dates and almonds until finely chopped.
- Add coconut, lemon juice, zest, and salt. Pulse until the mixture comes together and is sticky.
- Scoop out 1-tbsp portions and roll into balls. Coat each ball in additional coconut.
- Pack in a zip-top bag and store in a cool place until ready to eat.
Notes
These truffles hold up well on the trail and pack plenty of energy. Keep chilled in your backpack or cooler for longer trips.