Printable Recipe
No-Bake Lemon Tahini Truffles
Soft lemon-and-tahini truffles made with crushed wheat biscuits and coated in white chocolate.
Prep time
20 min
Cook time
0 min
Total time
50 min
Yield
8
Ingredients
5
Steps
9
Filed under: candy, citrus, chocolate, lemon.
Source channel: We Bake Vegan
Key ingredients
Weetabix or shredded wheat biscuits, approximately 38 g, tahini, approximately 45 g, fresh lemon juice, from approximately 1/2 lemon, Finely grated zest of 1 lemon, vegan white chocolate, finely chopped.
Ingredients
- 2 Weetabix or shredded wheat biscuits, approximately 38 g
- 3 tablespoons tahini, approximately 45 g
- 2 tablespoons fresh lemon juice, from approximately 1/2 lemon
- Finely grated zest of 1 lemon
- 150 g vegan white chocolate, finely chopped
Method
- Line a small tray or plate with baking paper.
- Crush the Weetabix or shredded wheat biscuits into fine crumbs and place them in a mixing bowl.
- Add the tahini, lemon juice and lemon zest. Mix thoroughly until the crumbs are evenly moistened and hold together when pressed.
- Divide the mixture into 8 equal portions and roll each portion firmly into a ball.
- Place the shaped truffles in the refrigerator for 15 minutes to firm up.
- Melt the white chocolate gently in a heatproof bowl over barely simmering water, ensuring the bowl does not touch the water. Alternatively, microwave it in short bursts, stirring between each burst.
- Dip each chilled truffle into the melted chocolate and allow the excess coating to drip back into the bowl.
- Return the coated truffles to the lined tray and refrigerate for approximately 15 minutes, or until the chocolate has set.
- Serve chilled for the best texture.