Women’s life after 40 and well into their 50’s is full of hormonal changes, and life transitions. Most of the women I work with are disheartened by the way they look and are unhappy with their energy. They struggle to negotiate this prime time transition smoothly.
In the work we do together, I always promote metabolic flexibility. It implies first and foremost blood sugar balance and starts with no sugar snacks.
As the lemon tree in my garden is full of juicy fruits, I share with you today my Lemon & Coconut Truffles, one of my preferred snacks on the way to the Vitality-After-40 System.
Keep in mind this recipe is designed for 30 serves. Don’t be in a hurry to eat them all. You can freeze them for later.
Above all, enjoy!
Makes 30 balls of 18 grams each
- 2 cups desiccated coconut, plus extra for rolling
- ¾ cup raw macadamia nuts
- ¼ cup raw cashew nuts
- Zest of one organic lemon
- 3 tablespoons fresh lemon juice
- 4 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- A pinch of sea salt
- 2 tablespoons coconut flour
Place the desiccated coconut and nuts in a food processor and process to a dry paste. Add in the lemon zest, lemon juice, coconut oil, maple syrup, vanilla extract and salt and process until smooth.
At this stage, the mix will be very moist. Add in the coconut flour and process to combine, adding a little more if needed.
Shape the mix into little balls and roll in desiccated coconut.
Refrigerate until set. If you are in a hurry to eat them (understandable!) you could set them in the freezer.
Store in the fridge for one week or in the freezer for much longer.