Indulge in the refreshing taste of Lemon Blueberry Truffles, where vibrant flavors meet wholesome ingredients. This raw dessert combines the natural sweetness of dates and blueberries with the nutty richness of walnuts, all enhanced by the zesty freshness of lemon. Each truffle is coated in a creamy cashew frosting, offering a delightful contrast in textures that’s both satisfying and nourishing.
Why You'll Love This: These truffles are a powerhouse of flavors and health benefits. The combination of blueberries and lemon not only provides a burst of refreshing tartness but also packs a punch of antioxidants and vitamin C. The nuts and seeds add a satisfying crunch and are a great source of healthy fats and protein. This dessert is gluten-free, making it an excellent choice for those with dietary restrictions or anyone looking for a guilt-free treat.
Perfect Occasion: Lemon Blueberry Truffles are perfect for a variety of occasions. They make a great snack for health-conscious gatherings, a refined dessert for dinner parties, or a special treat for holidays and celebrations. Their eye-catching appearance and vibrant flavor also make them ideal for festive occasions like Easter or Mother's Day brunches.
Decoration Tips: For an extra touch of elegance, garnish these truffles with a sprinkle of lemon zest or a few crushed freeze-dried blueberries before the final chill. You could also roll them in finely ground nuts or additional shredded coconut for a varied texture. Present them in mini cupcake liners and arrange on a chic platter for an attractive display.
Ingredients:
- Raw Cake Ingredients:
- 1 cup wild blueberries
- 1 cup walnuts
- 1 cup dates
- 3 tbsp gluten-free rolled oats
- 2 tbsp shredded coconut
- 1 tbsp chia seeds
- Juice of 1 lemon
- Frosting Ingredients:
- 1 cup cashews, soaked for about 30 minutes
- ½ cup coconut oil, melted and cooled
- 3 tbsp raw honey
- 1 tsp vanilla extract
- Juice of 1 lemon
- 2-3 tbsp warm water (as needed)
- Start by blending the walnuts, dates, blueberries, rolled oats, shredded coconut, chia seeds, and lemon juice in a food processor until the mixture becomes firm and sticky.
- Shape the mixture into small balls and arrange them on a baking sheet lined with parchment paper. Freeze these for a short while to firm up.
- For the frosting, combine the soaked cashews, melted coconut oil, raw honey, vanilla extract, and lemon juice in a blender. Blend until smooth, adding a bit of warm water if necessary to achieve a creamy consistency.
- Once smooth, dip each chilled truffle ball into the frosting, ensuring each one is evenly coated.
- Place the frosted truffles back on the baking sheet. Optionally, zest some lemon over the truffles for added flavor and decoration.
- Return the truffles to the freezer to set completely until they are firm and the frosting is solid.
Enjoy these delightful Lemon Blueberry Truffles, a treat that's as pleasing to the palate as it is to the eyes!