If you like lemon drizzle cake but don’t feel like switching your oven on, then you are going to love these No Bake Lemon Truffles. They’re sweet and zingy – like lemon drizzle cake in truffle form.
Why You’ll LOVE These Lemon Truffles
These Lemon Truffles have the most deliciously moist texture that I can’t get enough of.
They’re made with better-for-you ingredients such as desiccated coconut and ground almonds, and held together with fresh lemon juice, a little maple syrup and some refined coconut oil.
They also, as luck would have it, happen to be both vegan and gluten free, and packed with healthy fats and fibre.
Win Win!
I love preparing these in advance and packing them as on-the-go snacks; and they’re also great for kids -my toddler absolutely loves them!
The white chocolate coating is optional, but I HIGHLY recommend. It really does go amazingly well with the lemon flavour.
Ingredients Needed for my White Chocolate Lemon Truffles
So you’ve made the right choice to make my Vegan Lemon Truffles!
Good call.
You’re going to need:
Ground Almonds (or Almond Flour) – The MAIN structural base. The ground almonds give the truffles their ‘body’, a lovely soft crumbly texture AND a mild nutty flavour (that goes really well with the lemon!).
Desiccated (or Shredded Coconut) – Coconut adds a little chewiness, lightness, and also a subtle coconut-y flavour.
Refined/’odourless’ Coconut Oil (melted) – The oil helps bind the ingredients together when chilled (solidifies in the fridge). We use refined because it’s neutral tasting so doesn’t overpower the lemon!
Lemon (juiced) – Give us that wonderful citrusy tang and moisture! The acidity from the lemon also balances the sweetness from the maple syrup and white chocolate.
Lemon Zest – Gives us that extra hit of lemon flavour but without the added moisture!
Vanilla extract (or paste) – Adds so much depth and rounds out the flavour
Maple syrup – sweet, sweet, baby.
White chocolate (Vegan/Dairy free in my case) – Helps us achieve the creamy, sweet, and slightly crunchy outer shell.
Coconut oil (optional) – The added coconut oil to the white chocolate helps thin the chocolate for a smoother coating and a softer bite when set.
Lemon Truffles: Step-By-Step
First of all, we need to BLITZ the coconut in a blender until it’s as fine as the almonds!
Then, tip the almonds and coconut into a bowl with a pinch of salt and give it a quick stir.
Melt the coconut oil, then pour it in to the bowl.
Add the lemon juice and zest, maple syrup, and vanilla. Mix until it comes together and feels a little bit sticky.
Scoop and then roll the mixture into bite-size balls. Pop them onto a lined plate or tray.
Slide the tray into the freezer to firm up while you sort out that lovely white chocolate coating.
Gently melt the white chocolate (vegan in my case) in a Bain Marie (video below!).
Add a touch (and I mean a touch!) of coconut oil if you want a thinner, softer shell.
Dip each (now chilled) ball into the chocolate, let the excess drip off, and place it back on the lined tray.
Chill in the fridge until the coating sets.
Store in an airtight container in the fridge, or freeze for later. If frozen, let them soften a little before eating. Enjoy!
How to Create a Bain Marie at Home
I appreciate not everyone knows what a Bain Marie is, or how to make one!
So here’s a great video from the brilliant Jamie Oliver!
Can You Freeze or Meal Prep These Lemon Truffles?
Indeed you can… Lucky you!
These lemon truffles will probably keep, in an air tight container, at room temperature, around 3 days.
If you want to keep them for longer, they’ll last 7-10 days in the fridge!
OR…
You can freeze them and they’ll last 2-3 months! When you’re ready to eat one (or all of them), just thaw them overnight in the fridge (or at room temperature for an hour or two)
Things Not Going to Plan?
As with any baking (or in this case, ‘no baking’), there’s ALWAYS an issue!
Below I’ve outlined some of the common problems I’ve run into when making this lemon truffles recipe – and how to remedy them…
The mixture feels too dry or crumbly
I’d add 1/2 a teaspoon of lemon juice until it sticks together.
The mixture is too sticky to roll
This is a common one! Try chilling the mixture for 15–30 minutes to firm up a little before attempting rolling again. Also, try lightly greasing your hands with a small amount of coconut oil to prevent sticking.
The flavour is too tart (or mild)
Everyone is different and appreciates different flavours (and strengths of flavours). Adjust the amount of lemon zest or juice to taste. If it’s too tart, add a bit more sweetener; if it’s too mild, increase zest or add a drop of pure lemon extract (try and avoid liquids that might make it too wet).
The coating isn’t sticking!
I’ve come across this a few times too! In the past I’ve had some success with warming the rolled truffles slightly in my hands so their surface becomes more…. stick-able? I don’t know, it just worked!
No Bake Lemon Truffles
Ingredients
- 1 cup ground almonds or almond flour
- 3/4 cup dessicated or shredded coconut
- 3 tbsp refined/'odourless' coconut oil, melted this type of coconut oil is neutral tasting
- 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 I use vegan/dairy free white chocolate
- 2 tsp coconut oil optional
Instructions
- Start by adding the dessicated coconut to a blender and blending until it has ground down to the consistency of the ground almonds.
- Add both the ground almonds and dessicated coconut to a medium bowl along with the pinch of salt and stir.
- Add the melted coconut oil, lemon juice and zest, maple syrup and vanilla and mix well.
- Remove a tablespoons of the mixture and roll into balls and place on a lined flat plate or tray that will fit in your freezer. Place the tray in the freezer while you melt your chocolate.
- Melt your white chocolate in a Bain Marie or in the microwave. Drop each ball and coat with white chocolate, I like to do this with a spoon and a fork. Place back on the lined sheet.
- Once the balls are coated, place them in the fridge to set for 30 minutes. Once set, store in the fridge in an airtight container (you can also store in the freezer but will have to let them thaw before enjoying)!
Lemon Truffle Frequently Asked Questions
Are these Lemon Truffles Really Vegan and Gluten Free?
Yes – this lemon truffle recipe is! I can’t speak for others though…
Can I make Lemon Truffles Nut Free?
There would be an element of trial and error (experimenting here), but you could potentially try substituting the ground almonds with sunflower seed meal or oat flour for a nut‑free version.
Can I use Bottled Lemon Juice Instead of Zest?
Not really, no. The zest provides the strong lemon flavour without adding any additional liquid. Too much moisture and the balls will fall apart into a sloppy mess. We don’t want that…
Do I Need to Refrigerate the Truffles?
IF you want to eat them ALL immediately, no… They do typically hold up pretty well at room temperature for a short while (a couple of days in an air-tight container), but storing them in the fridge keeps them firm and extends their shelf life significantly!
How Many Truffles Does This Recipe Make?
It depends on how large (or small) you want to make them! But my recipe should produce between 8-10 good sized lemon truffles for you to enjoy!
More Sweet Truffle Recipes I Know You’ll Love!
Biscoff Truffles
This is one of my absolute favourite recipes in the world! Combining my two favourite things… biscoff and small treats!
2 Comments
Yummy and delicious 😋😋 just made it today with both white chocolate and dark chocolate version ✅✅ Delicious 😋
These look amazing! Do you know how long you can store them in the fridge for? Thank you!