Lemon Truffles (Vegan, No bake)
These 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!
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!
Notes
*If using protein powder, plant-based protein powder works best (I like using vanilla for these). Whey protein has a different texture and may affect the texture of the balls, so I don't recommend using whey.