No Bake Lemon Coconut Truffles
Delightful no-bake truffles combining refreshing lemon and sweet coconut, perfect for a quick dessert or snack.
Ingredients
Main ingredients
- 1 cup vanilla protein powder
- 1 cup shredded coconut, plus extra for rolling Use unsweetened if preferred.
- 4 oz cream cheese, softened Can substitute with plant-based cream cheese for vegan option.
- 2 tbsp coconut cream or Greek yogurt
- 3 tbsp honey or maple syrup Adjust sweetness to taste.
- 2 pieces lemons, zest Use fresh lemons for more flavor.
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 pinch salt
- 2 tbsp crushed graham crackers (optional) For added cheesecake flavor.
- to taste mint leaves (optional) For garnish.
Instructions
Preparation
- In a large mixing bowl, combine the protein powder, shredded coconut, and salt.
- Add the softened cream cheese, coconut cream, honey, lemon zest, lemon juice, and vanilla extract.
- Mix until a thick dough forms. If the mixture feels too soft, chill it for 15–20 minutes.
- Scoop out portions using a cookie scoop and roll into smooth balls.
- Roll each truffle in extra shredded coconut until fully coated.
- Place the no-bake lemon coconut truffles on a parchment-lined tray and refrigerate for at least 30 minutes before serving.
- Garnish with fresh lemon zest or mint leaves before serving.
Notes
These truffles are best served chilled. They can be stored in an airtight container in the refrigerator for about a week or frozen for a couple of months.