Bursting with flavour, these little no-bake gems are the perfect gluten free and vegan treat for all lemon and coconut lovers.
It’s pretty common in New Zealand to have a lemon tree in your garden. In fact, it’s probably more uncommon not to have one. When I lived in the Czech Republic, it was hard to grow lemon trees in your garden (if you had one) thus I didn't always have lemons on hand.
When I did however, I liked to make the most of them and these truffles were the perfect excuse – not only do they make a quick and easy dessert, they also make great gifts (I like to gift wrap them in a cute box or pretty bag to give away to friends/family) or if I’m really honest, I keep them all to myself and snack on them throughout the week (if they last that long).
Now don’t be fooled by these truffles. Although their appearance suggests that they are hard to make and require a lot of time and effort, I can assure you that this is not the case.
They require no baking at all which means they are super quick and easy to make. Not only will you be gobbling them down before you can say truffle, they will also make you look like a baking god/dess (which you are of course).
Also, these truffles would make the best last-minute gift (think valentines day, birthdays, baby shower, Christmas - you name it).
Ingredients
- Unsweetened desiccated coconut (plus extra for rolling)
- Icing sugar
- Pinch of salt
- Coconut oil, melted (or melted butter, if not needing to be vegan)
- Fresh lemon juice
- Lemon zest
- Honey (optional)
- Vanilla extract
How to make lemon coconut truffles
…and voilà ! That’s it.
Lemon truffle bliss.
How easy was that?
How to serve
- I love these for adding to a dessert platter or for an extra sweet treat if we ever have any gluten free of vegan guests coming for dinner.
- They're also great in kids lunch boxes!
- Pop them in a bowl on the coffee table in the lounge and snack on them whilst watching a movie
- Gift wrap them up in a cellophane bag with a ribbon for an easy edible gift
How to Store Lemon Coconut Truffles
Store the truffles in an airtight container in the fridge for up to 2 weeks. For longer storage, you can freeze them for up to 2 months—just thaw in the fridge before serving. Keep them in a single layer or separated with parchment paper to prevent sticking.
Related
Lemon Coconut Truffles
Ingredients
- 2 cups (145g) unsweetened desiccated coconut plus more for rolling
- ½ cup (80g) icing sugar Unsifted is fine
- pinch of salt
- 2 tablespoon (30g) coconut oil melted or 2 tablespoon melted butter
- Juice and rind of 1 large lemon
- 1 tablespoon honey optional
- 1 teaspoon vanilla extract
Instructions
- Place coconut, icing sugar and salt in a medium size bowl. Stir to combine.
- Add coconut oil (or butter if using), lemon rind and juice, honey (if using) and vanilla extract and mix until everything is combined.*
- Using slightly wet hands, form into balls (about the size of a small walnut). Try to swquish the mixture into balls instead of rolling them into balls as rolling will make them crumble. Then roll the ball in coconut.
- Refrigerate for at least 15 minutes (or until set) before serving (or gobble your way through them if you can’t wait that long!)
