Vegan Lemon Truffles

Vegan Lemon Truffles

Vegan lemon truffles are bright, creamy, and melt-in-your-mouth smooth with a refreshing citrus finish. Made with simple plant-based ingredients, these no-bake treats are elegant, easy, and perfect for gifting or light desserts.

Ingredients:
1 1/2 cups raw cashews, soaked in hot water for 30 minutes and drained
1/4 cup coconut oil, melted
1/4 cup maple syrup or agave nectar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
1/2 cup unsweetened shredded coconut or almond flour (for coating)

Instructions:
Add the soaked cashews to a food processor and blend until completely smooth and creamy, scraping down the sides as needed.

Add the melted coconut oil, maple syrup, lemon juice, lemon zest, vanilla extract, and salt. Blend again until fully combined and silky.

Transfer the mixture to a bowl and refrigerate for 30 to 45 minutes until firm enough to scoop.

Scoop tablespoon-sized portions and roll into balls.

Roll each truffle in shredded coconut or almond flour to coat.

Place the truffles on a parchment-lined tray and refrigerate for at least 30 minutes before serving.

Helpful Tips:
Blend thoroughly for the smoothest texture.
Adjust lemon juice and zest to taste for more or less tang.
Keep chilled for best texture.

Serving Suggestions:
Serve chilled for a refreshing bite.
Garnish with extra lemon zest if desired.
Perfect for parties or as a light dessert.

Storage:
Store in an airtight container in the refrigerator for up to 7 days.
Freeze for up to 1 month.

Vegan lemon truffles are fresh, zesty, and irresistibly creamy — a plant-based treat that feels light, indulgent, and beautifully balanced.