To create a vegan version of the Lemon Truffles recipe and provide nutrition information, we’ll adjust the ingredients and exclude animal products. Here’s the revised recipe:
Vegan Lemon Truffles
Ingredients:
- 4 oz vegan cream cheese or vegan coconut butter, softened
- 2 tbsp vegan butter or additional vegan coconut butter, softened
- 3 tbsp powdered erythritol or powdered xylitol
- Zest of 1 lemon
- 1 drop natural yellow food coloring or pinch of turmeric (optional)
- 3 oz vegan white chocolate chips or vegan coconut butter, melted (optional for coating)
Instructions:
- In a bowl, beat together the vegan cream cheese or coconut butter, vegan butter or additional coconut butter, powdered sweetener, and lemon zest until completely smooth. Add food coloring if using.
- Spread the lemon mixture into a shallow container and freeze for 10-15 minutes until just firm enough to scoop. Alternatively, chill the entire mixing bowl.
- Use a mini cookie scoop to portion out small balls of the lemon mixture onto a parchment-lined plate or baking sheet.
- Freeze the lemon balls for 30 minutes until completely firm.
- If desired, coat the truffles in melted vegan white chocolate or coconut butter by dipping or rolling them. Allow the chocolate to set completely before serving.
- For a pretty presentation, cut each truffle in half once the coating has set.
- Refrigerate leftover lemon truffles for up to 1 week or freeze for 2-3 months.
Nutrition Information (per serving, assuming 12 servings):
- Calories: Approximately 100 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Total Carbohydrates: 5g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 1g
- Sodium: 50mg
Note: Nutrition information is approximate and may vary based on specific ingredients and serving sizes. Adjustments may be needed based on individual dietary preferences and nutritional needs.