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Prepare the Cashews: Soak the raw cashews in water for at least 4 hours or overnight. Drain them thoroughly before using.
Blend the Ingredients: In a food processor, combine the soaked cashews, lemon zest, lemon juice, coconut flour, maple syrup, vanilla extract, and a pinch of salt. Process the mixture until it forms a thick, smooth dough.
Shape the Truffles: Scoop out small portions of the dough and roll them into small balls, about 1 inch in diameter, using your hands. Place the balls on a baking sheet lined with parchment paper.
Coat the Truffles: Place the shredded coconut in a shallow bowl. Roll each truffle ball in the shredded coconut until fully coated. Place the coated truffles back on the parchment-lined baking sheet.
Chill and Serve: Once all the truffles are coated, refrigerate them for at least 30 minutes to firm up. Serve the chilled lemon truffles and enjoy.