Lemon Blueberry Truffles

These vibrant lemon blueberry truffles offer the perfect balance of tart and sweet in a bite-sized treat that requires no baking. The combination of creamy cashews and bright lemon creates an indulgent yet refreshing dessert that's perfect for summer gatherings or whenever you need a healthy sweet option.

I first created these truffles for a friend's baby shower during a summer heatwave when turning on the oven seemed unbearable. They were such a hit that guests assumed they came from a fancy bakery rather than my kitchen.

Ingredients

• Cashews: Soaked for maximum creaminess and provide the perfect neutral base for the lemon flavor to shine
• Coconut oil: Creates the ideal truffle texture that melts slightly at room temperature for that luxurious mouthfeel
• Raw honey: Adds natural sweetness while complementing the lemon without overpowering it
• Vanilla extract: Rounds out the flavor profile and enhances the natural sweetness
• Fresh lemon juice: Brings the bright zippy note that makes these truffles special
• Warm water: Helps achieve the perfect consistency during blending

Step-by-Step Instructions

Soak the Cashews:

Place cashews in a bowl and cover with water for 30 minutes to soften them. This ensures a creamy texture in the final product. Drain thoroughly before using.

Prepare the Truffle Base:

Combine soaked cashews, melted coconut oil, raw honey, vanilla extract, and lemon juice in a food processor. Pulse until completely smooth, adding warm water 1 tablespoon at a time until the mixture holds together firmly but remains pliable.

Form the Truffles:

Using a small cookie scoop or tablespoon, portion the mixture and roll between your palms to create smooth balls. Place on a parchment-lined baking sheet. The mixture should be firm enough to hold shape but soft enough to mold easily.

Chill the Truffles:

Place the formed truffles in the freezer for 15-20 minutes to firm up before coating. This crucial step ensures they hold their shape during coating.

Create Blueberry Coating:

While truffles chill, blend fresh or thawed frozen blueberries with a small amount of coconut oil and honey until completely smooth. The mixture should be thick enough to coat the back of a spoon.

Coat the Truffles:

Remove chilled truffles from freezer. Dip each one into the blueberry mixture using two forks to roll it gently, allowing excess to drip off. Return to the lined baking sheet.

Final Setting:

Garnish with fresh lemon zest if desired. Return truffles to the freezer for 30 minutes to fully set before serving. The contrast between the vibrant purple coating and yellow flecks creates a beautiful presentation.

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The first time I served these at a dinner party, a friend with dietary restrictions teared up because she could finally enjoy a dessert alongside everyone else. That moment solidified these truffles as a permanent part of my recipe collection.

Storage Guidelines

These truffles maintain their best texture and flavor when stored in an airtight container in the refrigerator for up to 5 days. For longer storage, keep them in the freezer for up to 1 month. Allow frozen truffles to thaw in the refrigerator for about 30 minutes before serving to achieve the perfect creamy texture. I find that the lemon flavor actually becomes more pronounced after a day in the refrigerator.

Flavor Variations

While the lemon blueberry combination is divine, this versatile base recipe welcomes creativity. Try substituting lime juice for a tropical twist, especially lovely when paired with a coating made from mangoes instead of blueberries. For chocolate lovers, add 2 tablespoons of raw cacao powder to the base and coat with a mixture of melted dark chocolate and coconut oil. During fall, warming spices like cinnamon and cardamom make wonderful additions to the base mixture.

Serving Suggestions

These truffles shine as part of a dessert board alongside fresh berries, dairy free whipped cream, and mint leaves. For a more formal presentation, place each truffle in a small cupcake liner and arrange on a tiered stand. They also make a stunning addition to a brunch spread or afternoon tea service. My personal favorite is enjoying one slightly chilled with a cup of earl grey tea in the afternoon.

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These vibrant lemon blueberry truffles are sure to be the highlight of any gathering—enjoy making them and even more so, sharing them!

Frequently Asked Questions

→ How long do these lemon blueberry truffles last in the freezer?

These truffles can be stored in an airtight container in the freezer for up to 3 months. For best texture and flavor, allow them to thaw for about 5-10 minutes before serving.

→ Can I substitute the cashews with different nuts?

Yes, macadamia nuts or blanched almonds can work as alternatives to cashews. However, cashews provide the creamiest texture and neutral flavor that complements the lemon and blueberry beautifully.

→ Is there a vegan alternative to honey in this dessert?

Absolutely. You can substitute the honey with pure maple syrup or agave nectar in equal amounts for a fully vegan version without compromising flavor.

→ Why do I need to soak the cashews?

Soaking cashews softens them, making them easier to blend into a smooth, creamy texture. This creates the silky base necessary for these truffles. If you're short on time, you can quick-soak them in hot water for 15 minutes.

→ How can I make the blueberry flavor more pronounced?

For more intense blueberry flavor, you can add 1/2 teaspoon of blueberry extract to the icing, or fold in 2 tablespoons of freeze-dried blueberry powder into the icing mixture.

→ Can these truffles be made without coconut oil?

Coconut oil is important for the structure as it solidifies when chilled. You could substitute with cacao butter for a different flavor profile, but avoiding solid fats altogether would result in a softer truffle that won't hold its shape as well.