Vegan Lemon Bliss Truffles
These vibrant, bite-sized treats are the perfect balance of zesty lemon and creamy sweetness. Completely plant-based and incredibly smooth, they look like little drops of sunshine on a plate! ✨Lemons
Ingredients & Prep
What You’ll Need (The Essentials):
The Creamy Base:
1 cup Cashews (soaked in hot water for 1 hour)
1/4 cup Coconut Butter (not oil, for a thicker texture)
3 Tbsp Maple Syrup or Agave
The Zesty Flavor:
1/4 cup Fresh Lemon Juice
1 Tbsp Lemon Zest (finely grated) ✨
1 tsp Vanilla Extract
A tiny pinch of Turmeric (for that bright yellow color!)
The Coating:
1/2 cup Powdered Sugar (or cornstarch/arrowroot for a less sweet finish)
Getting Ready (Quick Prep):
Soak the cashews: This is the secret to that incredibly smooth, custard-like interior seen in the photos.
Zest the lemon: Do this before juicing for the best results!
Prepare a tray: Line a small tray with parchment paper.
Mixing & Chilling
Step 1: Blend to Perfection ️
Drain and rinse your soaked cashews .
In a high-speed blender or food processor, combine the cashews, coconut butter , maple syrup , lemon juice , zest, vanilla , and that pinch of turmeric .
Process until the mixture is completely smooth and looks like a thick, yellow custard.Lemons
Step 2: Thickening the “Dough”
Transfer the mixture to a small saucepan over low heat.
Whisk constantly for 3-5 minutes. You will see the mixture begin to thicken and pull away from the sides, becoming a workable paste.
Remove from heat and let it cool slightly.
Step 3: The Cold Set ❄️
Spread the mixture onto your prepared tray and cover it with plastic wrap (touching the surface to prevent a skin from forming).
Place it in the refrigerator for at least 2 hours, or until it’s firm enough to roll into balls. ⏳
NEXT PAGE