Lemon Truffles

Ingredients:

• 4 oz cream cheese or coconut butter, softened
• 2 tbsp butter or additional coconut butter, softened
• 3 tbsp powdered sugar or powdered erythritol
• Zest of 1 lemon
• 1 drop natural yellow food coloring or a pinch of turmeric (optional)
• 3 oz white chocolate chips or coconut butter, melted (optional for coating)

Instructions:

1. In a bowl, beat together the cream cheese or coconut butter, 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, or 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 white chocolate or coconut butter by dipping or rolling them. Allow the coating to set completely before serving.
6. For an elegant 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.

Notes:

• Use vegan cream cheese and butter for a plant-based version.
• Substitute powdered erythritol or xylitol for a keto, sugar-free version.

These bright, creamy lemon truffles are the ultimate citrusy candy treat! Sweet, tart, and luxuriously indulgent in every bite.