Lemon Truffles Recipe
These Lemon Truffles are a delightful, tangy treat combining creamy cream cheese (or coconut butter) with zesty lemon and lightly sweetened with powdered sugar or erythritol. Optionally dipped in white chocolate for an elegant finish, these no-bake truffles are perfect bite-sized snacks that can be kept fresh refrigerated or frozen.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus chilling/freezing time
- Yield: Approximately 12-15 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 4 oz cream cheese (or coconut butter)
- 2 tbsp butter (or additional coconut butter)
- 3 tbsp powdered sugar (or erythritol)
- Zest of one lemon
Optional Ingredients
- 3 oz white chocolate chips
- 1 drop natural food coloring (or pinch turmeric for color)
Instructions
- Soften Ingredients: Bring the cream cheese (or coconut butter) and butter (or additional coconut butter) to room temperature until soft and pliable.
- Mix Ingredients: In a mixing bowl, blend the softened cream cheese and butter with powdered sugar (or erythritol) and lemon zest. Use a hand mixer for the smoothest texture, or stir well with a fork if necessary.
- Chill Mixture: Spread the mixture into a container or place in the freezer for a few minutes until firm enough to handle.
- Scoop Truffles: Using a mini cookie scoop, form small balls onto a parchment-lined plate. Freeze the truffles until fully firm.
- Optional Chocolate Coating: Melt white chocolate chips (optionally stirring in half a teaspoon of oil for smoothness), then dip each truffle in the white chocolate coating. Allow chocolate to set completely.
- Cut and Serve: For a photo-worthy presentation, cut each coated truffle in half once the chocolate has set. Store leftovers refrigerated or frozen to maintain freshness.
Notes
- For a vegan or dairy-free version, substitute cream cheese and butter with coconut butter and use erythritol to keep it low-sugar.
- Adding a drop of natural food coloring or pinch of turmeric gives the truffles a vibrant lemony hue.
- Melting white chocolate with a little oil ensures a smoother coating that’s easier to dip and sets nicely.
- Keep truffles refrigerated or frozen to preserve texture and taste.
- You can cut the no-dip truffles into bars or squares if preferred.
Keywords: lemon truffles, no-bake dessert, creamy lemon bites, white chocolate truffles, low sugar dessert
Find it online: https://recipeswithmia.com/lemon-truffles-recipe/
