Lemon Truffles (Print Version)
# Ingredients:
01 -
4 oz cream cheese or coconut butter, softened
02 -
2 tbsp butter or additional coconut butter, softened
03 -
3 tbsp powdered sugar or erythritol
04 -
Zest of one lemon
05 -
3 oz white chocolate chips (optional)
06 -
Optional drop of natural food coloring or pinch of turmeric for color
# Instructions:
01 -
Make sure cream cheese and butter are at room temperature for easy mixing. If they're cold, let them sit out for about 30 minutes until soft.
02 -
Blend cream cheese, butter, powdered sugar, and lemon zest until smooth and creamy. A hand mixer works best for smooth results, but stirring well with a fork will also work.
03 -
For a more vibrant yellow color, add a drop of natural food coloring or a tiny pinch of turmeric and mix well.
04 -
Either spread mixture into a small container, or freeze for a few minutes until firm enough to scoop into balls using a mini cookie scoop. Place balls on a parchment-lined plate and freeze until firm.
05 -
If using the container method, cut firm mixture into squares or bars. If desired, dip truffles in melted white chocolate (adding ½ tsp oil to the melted chocolate helps create a smoother coating). For half-dipped truffles like in photos, cut each in half as soon as chocolate sets.
# Notes:
01 -
These truffles can be made dairy-free by using coconut butter instead of cream cheese and butter.
02 -
For sugar-free truffles, use erythritol in place of powdered sugar.
03 -
Store in refrigerator or freezer for maximum freshness.