Description
These no-bake lemon blueberry truffles are a refreshing and light dessert, perfect for hot weather and simple to make with pantry staples.
Ingredients
Base Ingredients
- 1 cup Freeze dried blueberries (Or dried blueberries for a milder flavor.)
- 1 cup Almond flour (Or oat flour as a gluten-free option.)
- 1/2 cup Cashew butter (Or almond butter.)
- 1/4 cup Honey (Or maple syrup for vegan option.)
- 2 tbsp Lemon zest (For bright citrus flavor.)
- 2 tbsp Lemon juice (For tang and balance.)
- 1 pinch Salt (Enhances flavor.)
- 1 tsp Vanilla extract (Optional for extra flavor.)
Coating Options
- 1/2 cup Coconut flakes (For a snowy look.)
- 1/4 cup Crushed almonds or pistachios (For crunch.)
- 1/4 cup White chocolate (For a candy vibe.)
Instructions
Preparation
- Add freeze dried blueberries to the food processor and pulse until they look like a fine crumb.
- Add almond flour, nut butter, sweetener, lemon zest, lemon juice, salt, and vanilla if using.
- Pulse until the mixture looks like a thick dough that holds together when pinched.
- Taste the mixture and adjust sweetness or lemon zest if necessary.
- Scoop and roll the mixture into small balls, about 1 tablespoon each, and chill for at least 20 minutes.
Coating
- Coat the chilled truffles with your desired options like coconut flakes, crushed nuts, or melt white chocolate and dip.
- Let the coated truffles set in the fridge before serving.
Notes
Keep these truffles in the fridge for about a week or freeze them for a couple of months. They taste better after chilling for a few hours as flavors meld together.
- Prep Time: 20 minutes
- Category: Dessert, Snack
- Cuisine: American