Serving: These truffles are best served cold. Pair them with a cup of tea for a delightful treat.
Storage: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.
Variations:
White Chocolate Coating: Dip the truffles in melted vegan white chocolate for an extra indulgent twist.
Nut-Free Option: Replace cashews with soaked sunflower seeds for an allergy-friendly version.
Tropical Flavor: Add a splash of coconut milk and pineapple juice for a tropical lemon-coconut combo.
FAQs:
Q: Can I use pre-ground cashew butter instead of whole cashews?
A: Yes, use about ¾ cup of cashew butter and skip the soaking step.
Q: Can I make these oil-free?
A: You can replace the coconut oil with an extra tablespoon of cashew butter for a slightly different texture.
Q: Can I use another nut instead of cashews?
A: Almonds or macadamia nuts are great alternatives, but cashews provide the creamiest texture.
Conclusion:
These Vegan Lemon Truffles are a zesty and creamy delight that’s perfect for any occasion. Easy to make and beautifully flavorful, they’re sure to impress family, friends, or just your own taste buds. Whip up a batch and enjoy the sunshine in every bite! 🍋✨🍬
