Ginger Lemon Truffles

Use your flavor balancing skills to make these truffles taste just right. Too much ginger? Add more sweetener. Too much lemon? No, that can't be right. :) 

Source: Chef Allie Catering & Services: allieobrien@gmail.com

Ingredients

6
inches fresh ginger (grated with microplane)
1 pound
dried coconut
5
lemons (zested and juiced)
1⁄4 cup
maple syrup (or sweetener of choice: honey, stevia, monkfruit extract, etc.)
1 teaspoon
alcohol-free vanilla
1
jar organic cashew butter
1⁄4 teaspoon
pink Himalayan sea salt
1 1⁄2 cup
pulled hemp seeds
Yields:
Servings

Additional Notes

Pro Tip: Keep your ginger in the freezer and it grates like snow falls in winter. 

Instructions

In a kitchen mixer, combine all ingredients and spin on low until ingredients are well mixed. (Can be mixed by hand.) Taste to balance. Using a 1 oz cookie scoop, scoop out truffles and roll into little balls with gloved hands. Then, drop into a bowl of pulled hemp seeds and toss until coated well. Keep chilled until serving. Keep up to one week.

Dietary Preferences: