🍋 Vegan Lemon Truffles (No-Bake, Dairy-Free)
Ingredients (about 12–16 truffles)
- 1 cup (150 g) cashews, soaked 2–3 hours (or use quick-soak method)
- 1/2 cup (75 g) shredded coconut (unsweetened)
- 3 tbsp coconut oil, melted
- 3–4 tbsp maple syrup (or agave)
- Zest of 2 lemons
- 2–3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For rolling (optional):
- Finely shredded coconut
- Lemon zest
- Powdered sugar (vegan)
- Freeze-dried raspberry crumbs
Instructions
1. Prepare the Cashews
- Drain the soaked cashews.
- Quick soak hack: Cover cashews with boiling water and soak 15–20 minutes.
2. Blend the Truffle Base
In a food processor, add:
- Cashews
- Shredded coconut
- Coconut oil
- Maple syrup
- Lemon zest
- Lemon juice
- Vanilla
- Salt
Blend until smooth, thick, and creamy.
If mixture is too soft, add a bit more shredded coconut.
If too thick, add 1 tsp lemon juice.
3. Chill the Mixture
- Transfer mixture to a bowl.
- Chill in the fridge 30–45 minutes until firm enough to roll.
4. Shape the Truffles
- Scoop small portions and roll into balls using your hands.
- If mixture gets sticky, lightly oil your hands or chill again.
5. Coat the Truffles (Optional but beautiful!)
Roll each truffle in:
- Coconut
- Lemon zest
- Raspberry crumbs
-or leave them plain.
6. Chill & Serve
- Place truffles in the fridge for at least 1 hour to fully firm.
- Keep stored in an airtight container.
Storage
- Refrigerator: up to 1 week
- Freezer: up to 2 months (just thaw a few minutes before eating)
Tips & Variations
- Add 1–2 tbsp vegan white chocolate (melted) for a creamier, dessert-style version.
- For extra zing, add a few drops of natural lemon extract.
- Add turmeric (just a pinch!) for a natural golden color.
- Make raspberry-lemon truffles by blending 1–2 tbsp freeze-dried raspberries into the mixture.