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If sunshine could be turned into dessert, these Lemon Loaf Truffles would be it! They’re soft, creamy, perfectly sweet, and packed with fresh lemon flavor in every bite. Inspired by the nostalgic taste of glazed lemon loaf cake, these no-bake truffles have all the cozy bakery-style flavor you love — but are made with simple ingredients and naturally sweetened.
Why You’ll Love These Lemon Truffles
These truffles are:
- No-bake and easy to make
- Naturally gluten free, dairy-free and paleo-friendly
- Free from refined sugar
- Soft, creamy texture
- Bright fresh lemon flavor
- Easily customizable
Ingredients You’ll Need
- Almond Flour
- Coconut Flour
- Salt
- Lemons
- Coconut Oil
- Raw Honey or Pure Maple Syrup
- Vanilla Extract
- Almond Extract
- Coconut Butter (or white chocolate, see below)
Optional Ingredients
- Shredded Coconut
- Poppyseeds
- White Chocolate (see below)
- Beet Sugar
Dairy-Free White Chocolate
Both Enjoy Life Foods and Pascha offer dairy-free white chocolate, which would work beautifully to coat the truffles!
These Truffles are Perfect for:
- Spring gatherings and baby showers
- Easter dessert trays
- Afternoon coffee or tea
- Make-ahead treats kept in the fridge
- Late night dessert cravings
- Lemon lovers who want something quick and easy
Flavor Variations
These truffles are easy to customize depending on the season or what you have on hand!
- Lemon Poppy Seed
- Add 1–2 teaspoons of poppy seeds to the dough for a lemon poppyseed muffin-inspired version.
- Coconut Lemon
- Mix shredded coconut into the dough or sprinkle it over the glaze.
- Orange Creamsicle
- Swap the lemon juice and zest for fresh orange juice and orange zest.
- White Chocolate Glaze
- Coat the truffles in melted white chocolate for a bakery-style dessert that tastes incredibly decadent.
Tips for the Best Truffles
- Use freshly squeezed lemon juice for the brightest flavor.
- Don’t skip the almond extract — it gives these truffles that true lemon loaf taste.
- Chill the dough if it becomes too soft to roll.
- For a sweeter dessert-style finish, dip them in melted white chocolate instead of the glaze.
- Store them cold for the best texture.
Storage Tips
Store the truffles in an airtight container in the refrigerator for up to 1 week. They also freeze beautifully for up to 2 months, making them perfect for meal prep or make-ahead desserts. Just let them thaw for a few minutes before serving!
More Lemon Desserts
If you love lemon desserts, try some of my other recipes!
Ready to make these Lemon Loaf Truffles? The full recipe is below!
Lemon Loaf Truffles
Ingredients
Truffles
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 tsp salt
- 1/4 cup fresh lemon juice
- 2 tbsp coconut oil (melted)
- 1/4 cup raw honey (or pure maple syrup)
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
Glaze (Or Simply Use White Chocolate)
- 2 tbsp coconut butter
- 1 tbsp coconut oil
- 2 tbsp raw honey (or pure maple syrup or beet sugar)
Instructions
- Make the Dough: In a large bowl, combine all of the truffle ingredients and mix until a soft dough forms. If the dough feels too dry, add a little more lemon juice, coconut oil, or honey/maple syrup. If it feels too sticky, sprinkle in a bit more almond flour until the texture is easy to roll.
- Roll Into Truffles: Scoop about 1 tablespoon of dough and roll into smooth balls using your hands. Place them onto a parchment-lined tray.
- Chill: Transfer the tray to the refrigerator and chill for at least 30 minutes, or until the truffles are firm and cold.
- Prepare the Glaze: Gently heat the coconut butter and coconut oil together until melted and smooth, then remove from the heat. Whisk in the honey, maple syrup, or beet sugar until fully incorporated. (Beet sugar is my favorite for this recipe!) For a simpler option, you can also use melted white chocolate to coat the truffles.
- Glaze the Truffles: Remove the chilled truffles from the fridge and roll each one in the glaze. Place them back onto the parchment-lined tray.
- Finish and Chill Again: Sprinkle with extra lemon zest for a bright, fresh finish. Return the truffles to the fridge until the glaze is set then dig in and enjoy!
Video
Notes
- Store the truffles in an airtight container in the refrigerator for up to 1 week. They also freeze beautifully for up to 2 months.
- I like using beet sugar best for the glaze (rather than honey or maple syrup). It produces a white, slightly crunchy glaze which pairs perfectly with the soft truffles!
- Optional – omit the coconut butter glaze and coat the truffles in melted white chocolate for a bakery-style dessert that tastes incredibly decadent.