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.

Ingredients

Scale

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)

Instructions

Grind Coconut: Start by adding the dessicated coconut to a blender and blend until it reaches a fine, ground consistency similar to ground almonds.
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.
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.
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.
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.
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.
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