lemon tuffles

4 ounces softened cream cheese or coconut butter

Two tablespoons butter or extra coconut butter, melted

Three tablespoons either powdered sugar or powdered erythritol.

1 lemon’s zest of intensity

One drop optional natural yellow food coloring or pinch turmeric.

melted coconut butter or 3 ounces white chocolate chips, optional for coating

Guideline:

Beat together in a bowl the cream cheese/coconut butter, butter/additional coconut butter, powdered sweetener, and lemon zest until very creamy. If used, add food coloring.

Spoon the lemon mixture into a small container; freeze for ten to fifteen minutes until just hard enough to scoop. Alternatively freeze the whole mixing basin.

On a parchment-lined plate or baking sheet, arrange tiny balls of the lemon mixture using a little cookie scoop.

Freeze the lemon balls for half an hour until absolutely hard.

Dip or roll the truffles in melted white chocolate or coconut butter, if preferred. Let chocolate fully set before serving.

Once the coating sets, cut each truffle in half for a nice display.

Store extra lemon truffles refrigerated for up to one week or freeze for two to three months.

Notes

A plant-based variation uses vegan cream cheese or butter.

For a ketogenic, sugar-free variation, use powdered erythritol or xylitol.

The most zesty sweet treat available are these brilliant, creamy lemon truffles! In every mouthful, sweet, tangy, and very delicious.