Description
Delightful creamy and zesty lemon truffles, perfect for brightening up your day or impressing friends.
Ingredients
Scale
- 4 oz cream cheese (or coconut butter for a dairy-free option)
- 2 tbsp butter (or extra coconut butter for a plant-based delight)
- 3 tbsp powdered sugar (or erythritol for a keto-friendly version)
- Zest of one lemon
- 3 oz white chocolate chips (optional)
- Optional: A drop of natural yellow food coloring or a pinch of turmeric
Instructions
- Let the cream cheese and butter warm to room temperature until softened.
- Blend all ingredients except the white chocolate in a mixing bowl using a hand mixer.
- Spread the mixture into a small container or pop it in the freezer until firm enough to scoop.
- Use a mini cookie scoop to form balls and place them on a parchment-lined plate.
- Freeze again until firm.
- If using, melt the white chocolate and stir in ½ teaspoon of oil.
- Dip each truffle into the melted chocolate and place back on the parchment to set.
- After chocolate hardens, cut each truffle in half for bite-sized pieces.
- Store in the fridge or freezer to keep fresh.
Notes
Store in an airtight container; they last about a week in the fridge and three months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 130
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg