Lemon Poppy Seed Truffles ~ 10 tbsp sized truffles

Ingredients:

Truffles:

● 10 g unflavored collagen

● ½ cup + 2 tbsp gluten-free sprouted rolled oats

● ½ cup + ¼ cup sprouted sunflower seeds

● ⅓ cup pitted dates

● 1 tsp vanilla extract

● 2 tbsp coconut butter, melted

● 2 tbsp coconut oil, melted

● 1 tbsp coconut nectar

● ⅛ tsp pink himalayan salt

● Juice of 1 medium lemon

● 1 teaspoon lemon zest

Icing:

● 1 tsp poppy seeds

● 3 tbsp coconut butter, melted

● 1 tbsp coconut oil, melted

● ½ tsp lemon zest, plus extra for garnish

Instructions:

Place all truffle ingredients into a food processor. Pulse until all ingredients are broken down and you reach a cookie dough-like consistency.

Using a tablespoon, form the truffle mixture into truffle spheres. Transfer onto a parchment lined plate then transfer to the fridge for at least 15 minutes to set.

While the truffles cool, prep the icing. Add all ingredients to a small saucepan and heat over low until melted. Stir to combine.

Remove the truffles from the fridge then carefully coat each one in the warm icing. Transfer coated truffles back to parchment paper and allow to set. The icing should harden almost immediately.

Garnish with additional zest, as desired and enjoy!

Store truffles in an airtight container in the fridge.