Princess Truffles

We have had a few recipe requests lately, one of which was from our gorgeous friend Anna. Her beautiful daughter Zoey is a special friend of Maggie and Finn’s and they have all been little pals since birth. As I am surrounded by trucks and diggers all day long, I relished the opportunity to create something pretty for princess Zoey to enjoy making and eating with Anna.

Gluten, dairy, refined sugar and egg free, paleo, raw vegan.


1 1/2 cups desiccated coconut (plus extra for decorating)

1 cup almond meal

1/4 cup coconut oil (soft-ish or melted)

1 tsp pure vanilla

1 cup raspberries (fresh or frozen)

* If you would like them a bit tangier, add a squeeze of lemon juice. If you would like them sweeter, add a teaspoon of honey (we found them sweet enough without)


1. Process ingredients in the food processor until smooth. If using frozen raspberries, add them last as they may prevent the coconut oil from melting through the mixture).

2. Roll into balls and coat with coconut. Set in the fridge or freezer for at least half an hour, or until set.


x Aunty Bee


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