No Bake Lemon Truffles Recipe

Introduction

No Bake Lemon Truffles are a delightful and refreshing treat that combines zesty lemon with creamy white chocolate. These easy-to-make bites are perfect for a quick dessert or a special occasion, requiring no oven time and minimal effort.

Ingredients

• 1 cup ground almonds or almond flour
• 3/4 cup dessicated or shredded coconut
• 3 tbsp refined/’odourless’ coconut oil, melted
• 1 lemon, juiced
• 1/2 tsp lemon zest
• 1 tsp vanilla extract or paste
• 1/4 cup maple syrup
• 1 pinch salt
• 100 g white chocolate (vegan/dairy free if preferred)
• 2 tsp coconut oil (optional, for coating)

Instructions

1. Step 1: Add the dessicated coconut to a blender and blend until it reaches the consistency of ground almonds.
2. Step 2: In a medium bowl, combine the ground almonds, blended coconut, and a pinch of salt. Stir well.
3. Step 3: Add the melted coconut oil, lemon juice, lemon zest, maple syrup, and vanilla extract to the bowl. Mix thoroughly until everything is well combined.
4. Step 4: Scoop tablespoons of the mixture and roll them into balls. Place the balls on a lined plate or tray that fits in your freezer. Freeze while you prepare the chocolate coating.
5. Step 5: Melt the white chocolate gently using a Bain Marie or microwave. If using, stir in the coconut oil to thin the chocolate slightly.
6. Step 6: Dip each frozen ball into the melted white chocolate, coating it fully using a spoon and fork. Return the coated balls to the lined tray.
7. Step 7: Refrigerate the coated truffles for 30 minutes to set the chocolate. Once set, store in an airtight container in the fridge or freezer.

Tips & Variations

• Use refined coconut oil to avoid adding extra coconut flavor, keeping the lemon taste bright.
• For a tangier kick, add extra lemon zest to the mixture.
• Try rolling the truffles in extra shredded coconut before coating for added texture.
• Substitute maple syrup with agave nectar or honey if preferred.

Storage

Store the lemon truffles in an airtight container in the fridge for up to one week. For longer storage, keep them in the freezer for up to three months. Allow frozen truffles to thaw in the fridge for 15-20 minutes before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds?

Yes, you can substitute ground almonds with ground cashews or walnuts, though the flavor and texture may vary slightly.

Is it necessary to refrigerate the truffles after coating?

Yes, refrigerating helps the chocolate coating to set firmly and keeps the truffles fresh and enjoyable.

No Bake Lemon Truffles Recipe

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★★★★★

5 from 101 reviews

• Author: Rafael
• Total Time: 50 minutes (including chilling and setting time)
• Yield: Approximately 12–15 truffles 1x
• Diet: Vegan

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Description

Delight in these refreshing No Bake Lemon Truffles made with ground almonds, coconut, and a zesty lemon flavor, all coated in creamy white chocolate. Perfect as a light, tangy treat, these truffles come together quickly without any baking required, making them an effortless yet elegant dessert.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup ground almonds or almond flour
• 3/4 cup dessicated or shredded coconut
• 3 tbsp refined/’odourless’ coconut oil, melted
• 1 lemon, juiced
• 1/2 tsp lemon zest
• 1 tsp vanilla extract or paste
• 1/4 cup maple syrup
• 1 pinch salt

White Chocolate Coating

• 100 g white chocolate (vegan/dairy free preferred)
• 2 tsp coconut oil (optional)

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Instructions

1. Grind Coconut: Start by adding the dessicated coconut to a blender and blend until it reaches a fine, ground consistency similar to ground almonds.
2. Mix Dry Ingredients: Transfer both the ground almonds and the finely ground coconut to a medium bowl, add a pinch of salt, and stir to combine evenly.
3. Add Wet Ingredients: Add the melted coconut oil, fresh lemon juice, lemon zest, maple syrup, and vanilla extract to the bowl and mix everything thoroughly until a cohesive mixture forms.
4. Form Balls: Scoop out tablespoons of the mixture and roll them into small balls. Arrange the balls on a lined flat plate or tray that fits in your freezer, then place the tray in the freezer to chill while you prepare the chocolate coating.
5. Melt White Chocolate: Gently melt the white chocolate using a Bain Marie or microwave, stirring until smooth. You can add 2 teaspoons of coconut oil to help with melting and for a glossy finish, although this is optional.
6. Coat Truffles: Using a spoon and fork, dip each chilled lemon ball into the melted white chocolate, fully coating each one. Place the coated truffles back onto the lined tray.
7. Set and Store: Refrigerate the coated truffles for 30 minutes until the chocolate sets. Once set, store them in an airtight container in the fridge. They can also be stored in the freezer but allow them to thaw before serving for the best texture and flavor.

Notes

• Use refined or odourless coconut oil to avoid overpowering the lemon flavor.
• For vegan or dairy-free options, select vegan white chocolate.
• If you prefer a stronger lemon kick, add extra lemon zest or juice to taste.
• The truffles freeze well and can be stored in the freezer for longer preservation.
• For easier chocolate coating, chill the balls thoroughly before dipping.
• You can substitute maple syrup with agave nectar or honey if you’re not vegan.

• Prep Time: 15 minutes
• Cook Time: 5 minutes (for melting chocolate)
• Category: Dessert
• Method: No-Cook
• Cuisine: Western

Keywords: no bake lemon truffles, lemon dessert, vegan truffles, white chocolate truffles, easy no bake sweets, almond coconut truffles