Healthy, no bake lemon truffles are bursting with zesty lemon, vanilla, and are coated in white chocolate. The texture feels like you’re biting into a piece of sugar cookie dough! Made with almond flour (no oats!), these energy balls make the perfect, healthy grab-and-go snack or treat! They are vegan, gluten-free, refined sugar-free, and grain-free!
I am an absolute fiend when it comes to lemon treats! Hence why I am SO excited to share these lemon truffles with you! I wanted to create a lemon energy ball recipe, but with more of a cookie dough ball feel. These remind me of lemon sugar cookie dough, dipped in white chocolate. The flavors pair together so well. They are soft, chewy, and bursting with flavor while being made with good-for-you ingredients!
Why you’ll love this recipe
- Bursting with lemon flavor, these bites taste like lemon sugar cookie dough!
- Lemon truffles are gluten-free, vegan, refined sugar-free, and grain-free.
- Made in one bowl, in just a few minutes!
- They make a great meal prep snack, dessert, or treat!
- Unlike most lemon truffles, these are made with no heavy cream, sweetened condensed milk, lemon cake mix, or golden Oreos.
How to make no bake lemon truffles
Full measurements & steps are in the recipe card at the bottom of the post!
Ingredients
- Lemon juice & zest
- Almond flour
- Coconut flour
- Maple syrup or honey
- Coconut oil, ghee, or grass-fed or dairy-free butter: Use ghee, grass-fed butter, or vegan butter for a real sugar cookie taste!
- Vanilla extract, almond extract, & sea salt: Almond extract is optional but it really adds so much flavor!
- White chocolate: Feel free to use dairy-free white chocolate or sugar-free white chocolate. Pascha makes a wonderful vegan white chocolate and Lily’s and Bake Believe both make tasty sugar-free white chocolate!
Steps to make lemon balls
- Step 1: In a large bowl, combine all of the ingredients. Mix well until dough forms.
- Step 2: Drop the dough by spoonfuls, or using a cookie scoop, onto a parchment-lined baking sheet.
- Step 3: Place them in the freezer for 30 minutes or so to firm up.
- Step 4: Melt the white chocolate, either using the double-boiler method or by heating it in the microwave in 30 second increments, stirring well between each until fully smooth and melted. Dip each truffle and return it to the baking sheet.
- Step 5: Top with extra lemon zest & return to the freezer for 3-4 hours before storing in an air-tight container.
Enjoy the truffles plain, or dip them in melted white chocolate, coconut butter, or roll each ball in a bowl of powdered sugar!
Lemon balls recipe video
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Keto Lemon Truffles
To make low carb, keto, and sugar free lemon truffles, you can dip them in sugar-free white chocolate or melted coconut butter. You can also dip them in a glaze using powdered monk fruit sweetener or powdered erythritol.
high protein lemon truffles
To add some protein to these lemon balls, sub your favorite plant-based vanilla protein powder for the coconut flour. I wouldn’t recommend using whey protein powder as it’s absorbency is different and could affect the texture.
How to store white chocolate lemon truffles
These are made to be eaten straight from the freezer! The texture still stays soft and doughy. Store them in an air-tight container for up to a month in the freezer!
Healthy truffle flavor variations
- Stir in crushed up freeze dried strawberries for strawberry lemon truffles
- Add shredded coconut for a fun summery feel!
- Skip dipping lemon balls in white chocolate and rather stir in white chocolate chips to the dough.
- Stir in pistachios for lemon pistachio bites.
More healthy no bake desserts to try
- Raw vegan cinnamon rolls (Erewhon copycat)
- Strawberry yogurt clusters
- Homemade strawberry shortcake ice cream bars
- Snickers ice cream cake
- Easy chocolate frozen yogurt bites
- Healthy almond joy bites
If you try these, it’d mean the world to me if you left a star rating below & tagged me in your creations @danishealthyeats on instagram!
Lemon Truffles (Vegan, No bake)
Ingredients
Lemon sugar cookie balls
- 1 2/3 cup almond flour
- 1/4 cup coconut flour or plant-based protein powder * See notes
- 1/4 cup maple syrup or honey
- 3 tbsp melted coconut oil, ghee, or butter
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 3/4 tsp vanilla extract
- 1/4 tsp almond extract (or more vanilla)
- Pinch of sea salt
Coating
- 1 cup white chocolate
- 1/2 tbsp coconut oil
Instructions
- Note: if your almond flour is a little grainy, you can make these in a food processor for a smoother cookie dough texture!
- In a large bowl, combine all of the ingredients. Mix well until dough forms. If for some reason your dough is too wet, add another tbsp of almond flour at a time until it holds together (if using protein powder, you can also add a tbsp of protein powder instead, until it reaches cookie dough texture).
- Drop the dough by spoonfuls, or using a cookie scoop, onto a parchment-lined baking sheet.
- Place them in the freezer for 30 minutes or so to firm up.
- Melt the white chocolate, either using the double-boiler method or by heating it in the microwave in 30 second increments, stirring well between each until fully smooth and melted. Dip each truffle and return it to the baking sheet.
- Top with extra lemon zest & return to the freezer for 3-4 hours before storing in an air-tight container. These are made to be enjoyed straight from the freezer and will stay cookie dough-like when frozen!
The lemon truffles look amazing! Just wondering if there’s a substitution for the almond flour because I’m allergic to nuts unfortunately. TIA!
Hi Ann! So the almond flour gives these that sugar cookie texture, so the only subs that would work 1:1 while producing the same results, would be Tiger Nut flour or if you aren’t allergic to cashews, cashew flour (you can even make it at home by grinding cashews in a blender until they reach almond-flour consistency!). I will start working on an oat flour version!
I’ll DEFINITELY try this recipe with tiger nut flour & keep you posted with the results. Thank you!!
Hi Ann! Yay, let me know how you like them!
just made these tonight and they are beautiful! thank you 🙂 used food processor and the dough turned out so well x
Hi Natalie! Aw, thank you so much for trying these! Reminding me to make them again! (:
These were sooo delish! I was craving a lemony treat and this hit the spot! Made them with organic vanilla protein powder and Meyer lemons 👌🏼
Hi Zoe! Thank you so much for trying these! I’m such a sucker for anything lemon too and always forget about this recipe! Lol. Going to have to make them again ASAP! So happy you loved!
How long do they usually last and best way to store?
Hi Prisilla! These are stored in the freezer in an air-tight container! They’re meant to be enjoyed straight from the freezer but can be left out for 5 minutes or so prior to eating if you like a softer texture. They’ll last a month in the freezer!