1 cup (150g) raw cashews, soaked for at least 2 hours or overnight
2 tbsp coconut oil, melted
3 tbsp fresh lemon juice (about 1 large lemon)
1 tbsp lemon zest (plus extra for garnish)
2-3 tbsp maple syrup or agave syrup (adjust to taste)
½ tsp vanilla extract
1 cup (100g) shredded unsweetened coconut (for rolling)
Directions:
1. Prepare the Cashew Base:
Drain and rinse the soaked cashews.
Add the cashews to a high-speed blender or food processor. Blend until smooth and creamy.
2. Add the Flavor:
Add the coconut oil, lemon juice, lemon zest, maple syrup, and vanilla extract to the blender.
Blend until fully combined and smooth. Adjust the sweetness to your liking.
3. Chill the Mixture:
Transfer the mixture to a bowl and refrigerate for 1-2 hours, or until firm enough to roll into balls.
4. Shape the Truffles:
Scoop small portions of the chilled mixture (about 1 tablespoon each) and roll them into balls with your hands.
Roll each truffle in the shredded coconut to coat evenly.
5. Serve:
Arrange the truffles on a serving plate and garnish with a sprinkle of lemon zest if desired. Serve chilled or at room temperature.
Serving and Storage Tips:
Title: « Vegan Lemon Truffles: Zesty, Creamy, and Irresistible »
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