Key Lime Pistachio Truffles
Serves: 12
  • 2 tablespoon coconut butter, softened
  • ½ cup shredded coconut, unsweetened
  • 1 cup blanched almond flour
  • 2 tablespoon maple syrup
  • 1 tablespoon key lime juice
  • ½ teaspoon key lime zest
  • pinch of sea salt
  • ½ cup pistachios
  1. Combine coconut butter, shredded coconut, almond flour, maple syrup, key lime juice and zest and sea salt in a medium bowl and mix with your hands. Form truffles (about 10-12) and set aside.
  2. In a food processor, pulse pistachios until you have fine, crumbly texture and pour in a small bowl. Roll truffles in pistachio crumbs and refrigerate. If pistachios won’t stick to your truffles, dip truffles in lime juice for better results.
Recipe by Nutrition in the Kitch at