Gluten Free Krispie Lemon Truffles created by Kelly Gibney

1. Use a food processor to blitz all the biscuits until the texture of coarse crumbs. Add salt, lemon zest and juice. Mix well.

2. Gently melt the white chocolate, cream and butter in a heat-proof bowl over a small saucepan of gently simmering water. Whisk until smooth. 

3. Pour the chocolate over the biscuit crumbs and mix until fully combined. 

4. Pour into a shallow bowl and place in the fridge to firm up enough to roll into balls. This will take about 4 hours or overnight.

5. Roll heaped teaspoons of mixture into balls. Place finished balls on a lined tray. Chill in the freezer for 30 minutes to set.

6. Coat half the truffles with toasted coconut and the other half with finely chopped pistachios. Place in the fridge to harden.

7. Store in the fridge, remove 10 minutes before serving. 

Makes 25 truffles.