Mix your cashew butter, lemon protein, almond flour, maple syrup, coconut oil, and lemon zest together until smooth

Fold in dried raspberries, and refrigerate dough 30 minutes for best taste and texture

Once cool and firm, roll into balls

Melt coconut butter for about 15 seconds until runny

Drizzle over your truffles, then sprinkle more lemon zest overtop

Refrigerate a few more minutes or until coconut butter drizzle is firm

Enjoy!

Keep stored in an airtight container in the fridge