Lemon Cake Truffles
I just love lemon desserts because the flavor is so fresh and uplifting. These lemon cake truffles are such a delight and require no baking! They are made with gluten, dairy, and refined sugar-free ingredients and have added protein to make them a bit more blood sugar balanced. I’m all about enjoying desserts while still eating a healthy, balanced diet! I highly recommend making these truffles!
What you will need
Cashew Butter – I love using a raw cashew butter but you can use almond butter as well. The nut butter holds all the ingredients together and gives the cake truffles a great texture!
Almond Flour – This is a great gluten free flour alternative that is low carb and higher in fiber and protein! It works well for the truffle filling.
Coconut Flour – We will use a little it of coconut flour to help absorb some of the liquid ingredients.
Vanilla Protein Powder – I add a little protein powder to these lemon cake truffles to make them a little more blood sugar balanced. I use the plant based protein by Truvani.
Maple Syrup – this is what we will use to sweeten the truffles with. Maple syrup does contain some vitamins and minerals and is a better option because it is not heavily processed.
Coconut Oil – This provides some great healthy fats and helps with the texture of the truffles.
Lemon Juice – I think fresh squeezed lemon juice gets the best flavor!
Lemon Zest – If you really want a strong lemon flavor in the truffles, definitely add the lemon zest which contains some of the lemons natural oils.
Vanilla Extract – This adds a nice flavor the the truffles because lemon and vanilla pair well.
DF White Chocolate – I do like using the Pascha brand or Evolved white chocolate bars
Natural Yellow Food Coloring – This is optional but makes the truffles so pretty!
How to make the lemon cake truffles
First, add the almond flour, coconut flour, and protein powder to a bowl and then whisk together. Add in the cashew or almond butter, melted coconut oil, maple syrup, lemon juice/zest, and vanilla extract. Then, place the bowl with the lemon cake mixture in the fridge for 15 minutes. Take the lemon cake mixture out of the fridge and roll into about 14-16 balls. Place them on a parchment paper lined sheet pan and stick in the freezer for 30 minutes.
Next, melt the white chocolate chips(you can add some coconut oil to thin it out a little) either in the microwave at 30-second increments or in a double boiler. Set aside about 1/3 cup of the white chocolate, and then add some natural yellow food coloring to the remainder of the white chocolate.
Take the cake balls out of the freezer and then dip each one in the melted yellow white chocolate using a fork and place back on the parchment paper. Once the chocolate sets, drizzle some of the remaining regular white chocolate over top of the truffles. Store in the fridge and enjoy!
Other recipes you will enjoy
Lemon Cake Truffles
Equipment
- Sheet pan
- Bowl
- Parchment paper
Ingredients
- 1 cup raw cashew or almond butter
- 1 1/4 cups almond flour
- 2 tbsp coconut flour
- 1/3 cup vanilla protein powder
- 2 tbsp melted coconut oil
- 3 tbsp maple syrup
- Juice of 1/2 a lemon
- Zest of 1 lemon(about 1 1/2 tbsp)
- 1 tsp vanilla extract
- 1 1/2 cups dairy free white chocolate chips
- Natural yellow food coloring
Instructions
- In a bowl, add the almond flour, coconut flour, and protein powder, then whisk together.
- Add in the cashew or almond butter, melted coconut oil, maple syrup, lemon juice/zest, and vanilla extract.
- Place bowl with the lemon cake mixture in the fridge for 15 minutes.
- Take the lemon cake mixture out of the fridge and roll into about 14-16 balls. Place them on a parchment paper lined sheet pan and stick in the freezer for 30 minutes.
- Melt the white chocolate chips(you can add some coconut oil to thin it out a little) either in the microwave at 30-second increments or in a double boiler.
- Set aside about 1/3 cup of the white chocolate, and then add some natural yellow food coloring to the remainder of the white chocolate.
- Take the cake balls out of the freezer and then dip each one in the melted yellow white chocolate using a fork and place back on the parchment paper.
- Once the chocolate sets, drizzle some of the remaining regular white chocolate over top of the truffles.
- Store in the fridge and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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