Lemon lavender truffle bites (raw, vegan & paleo)

Lemon lavender truffle bites (raw, vegan & paleo)

Sooo I might have been on a bit of a lemon kick. My recently posted gateway-to-chia lemon raspberry parfait is now one of my favorite summertime refreshing snacks.  Lemon is so freaking versatile. Put it in your water for some added flavor. Add it to desserts or savory dishes. Add it to homemade cleaning products.  Annnnnnnd as I was experimenting, it even goes with lavender. Like, really goes. Like honey in my tea. Or the jam on my toast. The peanut butter to my chocolate. Like that kinda goes.  I was fortunate enough to recently be gifted a large bunch of lavender, which I have hung in my bathroom and living room. The aroma is so calm and fresh. So what better food to pair it with than the versatile lemon?


These little nuggets are perfect for:

Brunch bites
Impressing your friends with your (at least they’ll think) fancy Nancy self

Raw vegan lemon lavender truffles

  • Servings: 12-14 truffles
  • Time: 20 mins
  • Difficulty: easy
  • Print

1 c. cashews
2 tbsp. coconut flour
2 tbsp. fresh lemon juice
1/2 tbsp. coconut oil
1 tsp. culinary lavender
1 tsp. lemon zest + 1 tsp. for topping
2 soft pitted Medjool dates (soak in warm water for 5 minutes to soften)
1/2 tsp. vanilla extract
pinch of sea salt

Line a cookie sheet with parchment paper. Blend the cashews in a food processor until they become a cashew meal. Toss in remaining ingredients and process until well combined. Take a heaping tablespoon and roll into a ball in the palms of your hand and place on parchment paper. Refrigerate for 15-20 minutes. Top with remaining lemon zest and serve or store in the refrigerator.


  1. I am amazed that lavendel is ratande or ii it a special kind only groving in CA
    Love to test that recepy

    1. Author

      I have found culinary lavender at my farmers market and also at health food stores in the spices section! I hope you can find some. I have also talked to lavender farmers about using the flower grown wildly, but you have to make sure that it hasn’t been sprayed with anything! And there’s always the internet!

  2. Emma — I think I’m in love ♥♥ Lemon lavender is one of my favorite combos and I love everything about these.

  3. The ingredients are delicious, but I expected to bake this–especially after reading the step about putting parchment paper on a cookie sheet. I like dough, but I hesitate to serve it to guests. I also wonder why a cookie sheet is specified if it never goes into the oven. I think there are easier ways of keeping the balls separate while refrigerating.

    1. Author

      Hi Tina! You have piqued my interest on what would happen to these if we did put them in the oven…future experiment! Using a cookie sheet (or a cutting board is just to have a flat surface to keep them on while storing them in the fridge and the parchment paper is to keep them from sticking to said sheet. I think you could use a silicone mat, too. If you find an easier way to keep them from sticking to the sheet, let me know! And I just served these at a health fair and people loved them. But, to each their own!

  4. Hi Emma, could I use all purpose flour or ground oats instead of coconut flour?

    1. Author

      Hi! I would try ground oats instead of coconut flour. You may need to add a bit more since coconut flour is fibrous and sucks up moisture more than oat flour does. Let me know how it turns out!

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