Petite Kitchen recipe: Lime and Coconut Truffles

Lime and coconut truffles Petite Kitchen

In the current issue of Fashion Quarterly Life we chat to Petite Kitchen’s Eleanor Ozich about business, blogging, and being an all-round superwoman.

No joke, Eleanor is a major girlboss. Case in point: right before we went to print, she and her husband, Valentin Ozich (who is the creative director of Kiwi menswear label, I Love Ugly), welcomed their third child, Archie, into the world. But far from going off the grid, she was more than happy to oblige our last-minute request for a recipe to share with our readers, and promptly sent through this recipe for lime and coconut truffles from her latest book, Sweet Delights. 

“A truffle is often my go-to for when I feel like something little and delicious,” says Eleanor. “I find it possibly the most endearing name for a sweet treat, particularly one that is as bright and tempting as these.”

Read on for the full recipe from Sweet Delights, then pick up a copy of FQ Life to read all about Eleanor!

Lime and Coconut Truffles

2 cups desiccated coconut
1 cup LSA*
1/3 cup coconut oil, melted
1/3 cup honey
grated zest and juice of 2 small limes
1 teaspoon vanilla extract
a pinch of sea salt

For coating:
½ cup desiccated coconut
zest of one lime

* LSA is ground linseeds, sunflower seeds and almonds. It is commonly available in health food stores. You could also use ground almonds.


Place all truffle ingredients into a food processor. Blend for 1–2 minutes, until the mixture starts to come together like a dough.

Using your hands, form the mixture into small balls. Combine the desiccated coconut and lime for coating in a shallow bowl.

Roll the balls in the coconut until well coated. Transfer to a plate, then place in the fridge for at least 30 minutes to set.

The truffles can be kept at room temperature in an airtight container, but I find they are best kept in the fridge. They will keep for up to a week.

Makes about 20.