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  • Writer's pictureMessy Vegan Baker

Vegan Lemon Truffles

I decided to make these creamy, sweet, truffles melt in your mouth. (Ok, if you watched the video you know I didn’t like them… like at all…) But if you like white chocolate, and use good vegan white chocolate, you’ll LOVE these! And they’re easy to make!






1 c vegan white chocolate

1/4 c vegan butter

Zest 2 lemons

3 tbsp Silk heavy whipping cream or full fat coconut milk from a can (NOT chilled)

1/2 tsp lemon extract

1/4 cup powdered sugar


  1. Chop up the vegan white chocolate into small pieces and place them in a bowl and set aside

  2. Zest the two lemons into a saucepan

  3. Place the vegan butter in the saucepan too, and place the saucepan over medium heat

  4. Stir occasionally until the butter melts

  5. Once the butter is melted, add in the heavy whipping cream or coconut milk

  6. Stir occasionally and scald the mixture (until bubbles appear on the edges of the saucepan)

  7. Remove from the heat and pour it over the white chocolate in the bowl

  8. Let it sit for a few minutes and then mix the cream and chocolate together until there are no more chocolate lumps and everything is melted and smooth

  9. Add in the lemon extract and mix thoroughly

  10. Place the bowl in the fridge for 30 minutes to an hour or until the mixture is firm to the touch (you should still be able to scoop it though)

  11. Pour the powdered sugar into a bowl and place a baking mat, wax paper, or parchment paper on a baking sheet

  12. Using a scoop, spoon, or tablespoon, scoop out the mixture and roll them into balls

  13. Roll the ball in the powdered sugar until it’s covered and place on the baking mat

  14. Once all of the mixture is gone, put the baking sheet with the truffles in the fridge for about 30 minutes or until they are firm again (they’ll melt and soften a little as you work with them)

  15. Enjoy and keep in an airtight container for up to a few weeks

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