Vegan Lemon Truffles

Name: Vegan Lemon Truffles
Cuisine: Asian, Middle Eastern
Ingredients: 1 cup raw cashews; 1 cup Medjool dates, pitted; Zest of 2 lemons; Juice of 2 lemons; 1/2 cup shredded coconut (plus extra for rolling); 1 teaspoon vanilla extract; Pinch of salt; Nutritional Information (Approximate Values); Calories 80 per truffle; Protein 1g; Carbohydrates 9g; Dietary Fiber 1.5g; Sugars 6g; Fat 5g; Saturated Fat 1g

8 steps

Updated at: Mon, 14 Oct 2024 03:25:27 GMT

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Ingredients

0 servings

1 cupraw cashews

1 cupmedjool dates

pitted

2zest of lemons

2juice of lemons

½ cupcoconut

shredded, plus extra for rolling

1 teaspoonvanilla extract

salt

Nutritional Information

Approximate Values

80truffle

per

9gCarbohydrates

1.5gDietary Fiber

6gSugars

Instructions

Step 1

Soak cashews in hot water for about 1 hour, or until they become soft. Drain.

Step 2

Combine

Step 3

In a food processor, combine soaked cashews, pitted dates, lemon zest, lemon juice, shredded coconut, vanilla extract, and a pinch of salt. Process until the mixture forms a sticky, uniform dough.

Step 4

Scoop out portions of the mixture and roll them into small truffle-sized balls.

Step 5

Roll the truffles in additional shredded coconut to coat them.

Step 6

Place the truffles in the refrigerator for at least 1-2 hours to firm up.

Step 7

Serve

Step 8

Serve chilled and enjoy!