Lime and Macadamia Coconut Truffles

These are very moreish. To the point where I ate too many, so now I’m ruined for a while. I started out trying to recreate the popular coconut and almond Raffaello balls, using natural ingredients, and I really just tried these as a variation. But they were the clear winner.

These truffles use only a few ingredients – coconut (in a few different forms), vanilla, honey, lime and macadamia nuts. This means they also happen to be dairy-free, refined sugar-free, gluten-free, grain-free, vegan (when substituting honey with rice malt syrup), vegetarian, and paleo. Everyone’s happy! Except for people who are allergic to nuts. Or coconut. Sorry.

Lime and Macadamia Coconut Truffles

  • Servings: Makes 10-15 truffles
  • Difficulty: Easy
  • Print

  • 1/2 cup coconut butter, softened
  • 1/2 cup coconut oil, melted
  • 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)
  • 1 tsp honey (for a vegan version, or to minimise fructose, substitute with rice malt syrup)
  • Zest and juice of a small lime (if using a larger lime start with half the juice)
  • 6-8 macadamias, halved
  • 3/4 cup dessicated coconut, to coat truffles

1. Whiz up the coconut butter and coconut oil in a food processor until well combined. Or do it by hand with a spatula and a bit of gusto!

2. Add the remaining ingredients and mix well. Have a taste to check whether you want more honey/rice malt syrup. If you like it really zesty you could also add extra lime and/or lemon zest.

3. Place the mixture in the fridge for about 5 minutes – until firm but still malleable. Don’t leave it too long or it will get too hard.

4. Scoop heaped teaspoons of the mixture and roll into balls with your hands, pressing a macadamia half into the middle of each truffle. Roll the truffle in the dessicated coconut to coat.

5. Place in a single layer on a tray or in a container and refrigerate for at least 5 – 10 minutes until firm. They are best stored in, and eaten straight out of the fridge, as the coconut butter and oil will begin to soften at room temperature.


  1. Honey is not vegan. There, I said it, at the risk of sounding like … I dunno, something pompous, especially because it’s my first comment on your blog. But I wanted to point it out just in case someone wanted to serve these to vegan friends and didn’t realise. Okay, I’m gonna shut up now.

    • Erin says:

      You’re absolutely right! Oops. They are vegan with the rice malt syrup substitution but I didn’t specify that in the recipe. I will update it. Thanks Esther 🙂

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