Looking for a delightful treat that is both nourishing and delicious? These Frosted Lemon Loaf Truffles are perfect for you! These truffles are made with just a few simple ingredients, including almond flour, coconut oil, and lemon zest. Plus, they are no bake, making them incredibly easy to whip up in no time. If you’re looking for a delectable and healthy dessert option, look no further than this no bake almond truffles recipe. Try making a batch today and enjoy the refreshing taste of lemon in every bite.
Inspired by the beloved Starbucks iced lemon loaf, this recipe uses wholesome ingredients, making it a healthier alternative. With a vibrant citrus flavor, a buttery texture, and a refreshing vanilla glaze, these truffles are an ideal summer indulgence.
Needed Ingredients for Frosted Lemon Loaf Truffles
Raw Cake Ingredients
- 2 cups almond flour
- 3/4 cup oat flour
- Zest of 2 lemons
- Juice from 2 lemons
- 1/2 cup raw honey (or pure maple syrup)
- 1 tsp vanilla
Glaze Ingredients
- 1 cup unsweetened applesauce
- 3 tbsp pure maple syrup (or raw honey)
- 1/2 cup coconut oil, melted and cooled
- 1 tsp vanilla
- Juice from 1 lemon (optional)
Making Process of Frosted Lemon Loaf Truffles
Prepare the Cake Mixture: Combine all raw cake ingredients in a food processor until the mixture sticks together.
Form the Truffles: Roll the mixture into balls and place them on a parchment-lined baking sheet. Refrigerate while you prepare the glaze.
Make the Glaze: Place all glaze ingredients into a blender and blend until the mixture is smooth.
Coat the Truffles: Coat the truffles with the glaze and return them to the baking sheet.
Add a Finishing Touch: Garnish each truffle with a bit of lemon zest.
Chill and Serve: Freeze the truffles for 30 minutes. Enjoy!
How long can I store these truffles?
These truffles can be stored in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to three months.
Can I substitute almond flour with another flour?
Yes, you can use cashew flour or hazelnut flour as substitutes. However, note that the texture and flavor may slightly differ.
Is it necessary to use a food processor?
While a food processor makes combining the ingredients easier, you can also mix them by hand. Ensure the mixture is well combined and sticky enough to form balls.
Can I make the glaze without coconut oil?
If you prefer not to use coconut oil, you can substitute it with melted butter or a plant-based alternative. This will slightly change the flavor and texture but will still be delicious.
Frosted Lemon Loaf Truffles 🍋
Equipment
- Food processor
- Blender
- Parchment-lined baking sheet
Ingredients
Raw Cake Ingredients
- 2 cups almond flour
- ¾ cup oat flour
- Zest of 2 lemons
- Juice from 2 lemons
- ½ cup raw honey or pure maple syrup
- 1 tsp vanilla
Glaze Ingredients
- 1 cup unsweetened applesauce
- 3 tbsp pure maple syrup or raw honey
- ½ cup coconut oil melted and cooled
- 1 tsp vanilla
- Juice from 1 lemon optional
Instructions
- Prepare the Cake Mixture: Combine all raw cake ingredients in a food processor until the mixture sticks together.
- Form the Truffles: Roll the mixture into balls and place them on a parchment-lined baking sheet. Refrigerate while you prepare the glaze.
- Make the Glaze: Place all glaze ingredients into a blender and blend until the mixture is smooth.
- Coat the Truffles: Coat the truffles with the glaze and return them to the baking sheet.
- Add a Finishing Touch: Garnish each truffle with a bit of lemon zest.
- Chill and Serve: Freeze the truffles for 30 minutes.
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