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:

  1. 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.
  2. 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.
  3. Use a mini cookie scoop to portion out small balls of the lemon mixture onto a parchment-lined plate or baking sheet.
  4. Freeze the lemon balls for 30 minutes until completely firm.
  5. 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.
  6. For a pretty presentation, cut each truffle in half once the coating has set.
  7. 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.