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Easy Lemon Truffles Recipe – Healthy Easy Sweets You’ll Love!

A plate of creamy, no-bake lemon truffles coated in white chocolate and sprinkled with lemon zest — a bright, zesty treat perfect for Gourmet Snack Ideas, Light And Healthy Desserts, and Healthy Easy Sweets.
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Got a craving for that tangy lemon drizzle cake flavor but can’t be bothered turning the oven on? These no-bake lemon truffles have your back. They’re bright, zesty, and melt-in-your-mouth creamy — basically sunshine disguised as dessert. Think of them as bite-sized lemon clouds with a silky white chocolate shell. Simple, wholesome, and downright addictive.

Ingredients

Scale

For the Truffles:

  • 1 cup ground almonds (or almond flour) – this gives our truffles structure and a soft, cake-like texture.
  • ¾ cup desiccated (or shredded) coconut – adds that dreamy chewiness and subtle tropical flavor.
  • 3 tablespoons refined coconut oil, melted – helps everything stick together once chilled; refined means no strong coconut flavor.
  • Juice of 1 lemon – our tart, citrusy hero.
  • ½ teaspoon lemon zest – extra zestiness for a flavor punch.
  • 1 teaspoon vanilla extract or paste – gives warmth and balances the tang.
  • ¼ cup maple syrup – just the right touch of natural sweetness.
  • A pinch of salt – because even sweet things need a little contrast.

For the White Chocolate Coating:

  • 100 g white chocolate (vegan or regular – your call!)
  • 2 teaspoons coconut oil (optional but helpful) – makes the coating smoother and easier to dip.

Instructions

  1. Blitz That Coconut
    • Grab your blender or food processor and pulse the desiccated coconut until it’s fine and floury, kind of like almond meal. This helps the truffles hold their shape better.
  2. Mix It All Together
    • Transfer the ground coconut and almonds into a medium bowl. Toss in the salt and give it a quick stir.
    • Now pour in the melted coconut oil, lemon juice, lemon zest, maple syrup, and vanilla extract. Stir everything until it starts to form a sticky, dough-like consistency. If it’s too dry, add a splash more lemon juice. Too wet? Sprinkle in a touch more almond flour.
  3. Roll ‘Em Out
    • Scoop up a tablespoon of the mixture and roll it between your palms to form little balls. They should be bite-sized — perfect for a mid-afternoon pick-me-up or post-dinner treat.
    • Arrange them on a parchment-lined plate or tray (something that fits in your freezer) and pop them in there for 15–20 minutes. This helps them firm up before dipping.
  4. Melt the Chocolate
    • Time to give those truffles their irresistible outer shell!
    • Melt your white chocolate gently using a Bain Marie (aka a heatproof bowl over a pot of simmering water). You can also zap it in the microwave in short bursts — just stir between each one so it doesn’t burn.
    • Add a touch of coconut oil to make the chocolate extra smooth and glossy.
  5. Step 5: Dip, Drip, and Chill
    • Take your chilled truffles from the freezer and dip each one into the melted chocolate. A fork and spoon combo works great for this — one for dipping, one for helping it drip off.
    • Place each coated truffle back on the lined tray and let them set in the fridge for about 30 minutes.
    • Once they’re set, they’re ready to devour.

Notes

  • Too crumbly? Add a few drops of lemon juice or maple syrup until it comes together.
  • Too sticky? Chill the mixture before rolling or lightly grease your hands with coconut oil.
  • Want a deeper flavor? Use pure vanilla bean paste instead of extract.
  • Prefer more zing? Up the zest or add a few drops of lemon extract.

Find it online: https://irmacooks.com/easy-lemon-truffles-recipe-healthy-easy-sweets-youll-love/